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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This looks easy and very comforting on a cold Winter night. I'm storing it here to try ASAP! Ingredients:
4 cups reduced-sodium fat-free chicken broth |
1 cup chopped carrot |
1 stalk celery, chopped |
1 teaspoon dried oregano or 1 teaspoon italian herb seasoning |
1 (15 ounce) can cannellini beans |
1 (14 1/2 ounce) can chopped tomatoes, undrained |
3/4 cup rotini pasta |
3 ounces fresh baby spinach (half a pack) |
fresh ground black pepper, to taste |
Directions:
1. Heat broth, carrots and celery in a large Dutch oven.
2. Sprinkle dried herbs, stir and simmer for 10 minutes.
3. Puree or mash 1/2 of the white beans in a small bowl.
4. Add the mashed beans, the remaining beans and the chopped tomatoes to the broth and stir well.
5. Add pasta and simmer for 5 minutes.
6. Stir in spinach and cook for 2-3 minutes more.
7. Ladle into 6 bowls.
8. Garnish with ground black pepper.
9. Serve with warm crusty bread.
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