Russian Hearty Bean and Pasta Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Thick nourishing soup, a complete meal-in-a-bowl. Serve with some thick slices of good crusty bread and butter. Ingredients:
1 tablespoon vegetable oil |
2 stalks celery, sliced |
2 medium carrots, thinly sliced |
1 medium onion, chopped |
1 garlic clove, minced |
diced tomato |
1 (10 ounce) can chicken broth |
1 cup water |
1 1/2 teaspoons dried basil |
1/2 teaspoon dried rosemary |
1/2 teaspoon sugar |
1 cup small shell pasta (shells, macaroni, wagon wheels) |
1 (19 ounce) can white kidney beans, rinsed and drained |
2 cups shredded fresh spinach |
Directions:
1. Heat oil in large saucepan over medium-high heat. Saute celery, carrots, onion and garlic for 5 minutes. Stir in tomatoes, chicken broth, 1 soup can water for 28 oz. can tomatoes or 2 cups water for 19 oz. can tomatoes. Add basil, rosemary and sugar. Bring to a boil. Stir in small pasta shells or other small pasta. Reduce heat to simmer. Simmer over medium heat 10 minutes, stirring occasionally, or until pasta is tender. Stir in kidney beans and spinach and heat through, about 2 minutes. Ladle into soup bowls; sprinkle with cheese, if desired and serve immediately.
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