Bean And Pasta Soup From Toh

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup pasta, ditalini, uncooked (or any small pasta)
• 2 celery ribs, thinly sliced
• 2 medium carrots, thinly sliced
• 1 sweet onion, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 2 cups water
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 1/4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary, crushed
• 1/4-1/2 teaspoon pepper (to taste)
• 1 (15 ounce) can cannellini beans, rinsed and drained (or use kidney beans)
• 2 cups fresh spinach, shredded
• 1/4 cup parmesan cheese, shredded

Recipe

• 1 cook pasta according to package directions.
• 2 meanwhile in a large soup pan, saute the celery, carrots, onion and garlic in the oil for 5 minutes.
• 3 stir in the water, tomatoes, broth, basil, rosemary, and pepper. bring to a boil. reduce heat and simmer for 10 minutes or until carrots are tender.
• 4 drain pasta, stir into vegetable mixture.
• 5 add the beans and heat through.
• 6 stir in spinach and cook until spinach is wilted, about 2 minutes.
• 7 serve in soup bowls and top with parmesan cheese over each serving.