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Wednesday, April 1, 2015

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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