Bean And Pasta Soup
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- Servings: 5
- 1 cup small shell pasta, uncooked
- 2 celery ribs, thinly sliced
- 2 medium carrots, thinly sliced
- 1 medium 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 reduced-sodium chicken broth or 1 1/4 vegetable broth
- 1 teaspoon dried basil
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 (15 ounce) can kidney beans or 1 (15 ounce) can cannellini beans, rinsed and drained
- 2 cups shredded fresh spinach
- 1/4 cup shredded parmesan cheese
Recipe
- 1 cook pasta according to directions on package.
- 2 in a large non-stick pan, saute the celery, carrots, onion and garlic in oil. stir in the water, tomatoes, broth, and seasonings. bring to a boil. reduce heat, cover and simmer for 10 minutes or until the carrots are done.
- 3 drain the pasta and stir into the vegetable mixture. stir in the spinach and cook until wilted. sprinkle with parmesan cheese and serve.
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