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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A quick version of the classic Italian bean soup and soooo good! Ingredients:
1 tablespoon olive oil |
1 small onion, chopped fine |
1 stalk celery, sliced |
1 (14 1/2 ounce) can chicken broth |
2 cups water |
1 (15 ounce) can cannellini beans, rinsed & drained |
1 (14 1/2 ounce) can diced tomatoes |
2 cloves minced garlic |
salt & pepper |
1/4 cup tubettini pasta or 1/4 cup ditalini |
1 (10 ounce) package frozen chopped spinach, thawed |
Directions:
1. In large pan, saute onion and celery in olive oil until tender, about 10 minutes.
2. In separate pan, heat broth& water to boiling and set aside.
3. To vegetable mixture, add beans, tomatoes, garlic and salt and pepper.
4. Heat to boil over high heat, then add broth mixture and pasta and heat to boil again.
5. Reduce heat to medium and cook 5 minutes.
6. Add spinach and cook 5 minutes longer, stirring often.
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