Tuscan spinach bean soup

Yield: 1 Servings

Measure Ingredient
1 tablespoon Sauteeing liquid (broth, olive oil, whatever you like to use)
1 medium Onion, chopped
2 teaspoons Minced garlic
2 Celery ribs, chopped
3 Carrots, peeled and sliced
1 can (14 1/2 oz.) chicken broth (or your favorite broth)
1 can (28 oz.) cut-up, peel tomatoes, undrained
½ cup Small elbow macaroni
2 tablespoons Chopped parsley
2 teaspoons Basil
1 can (15 oz.) cannellini beans (white kidney), rinsed and drained
12 ounces Fresh spinach, stemmed and cup up (about 4 cups) (I used 10 oz. frozen)
½ teaspoon Salt
½ teaspoon Pepper
Grated FF Parmesan cheese (optional)

This soup uses canned and frozen products I usually have on hand. It is delicious, IMHO .. very easy and quick, and I always feel so righteous making soups with tomato, beans, spinach and pasta. There are so many similar recipes .. I got this one from 365 One Dish Meals.

1. Saute onion, garlic, celery and carrots until onion is softened, about 5-6 minutes.

2. Mix in broth, tomatoes with liquid, macaroni, parsley, basil, beans, spinach, salt and pepper. Heat to boiling, reduce heat to low and simmer 15-20 minutes or until macaroni is tender (I added frozen spinach the last 10 minutes).

3. Serve hot, sprinkled with Parmesan cheese, if desired (and I added red pepper flakes).

Posted to Digest eat-lf.v097.n057 by music_class@... (Katja) on Feb 28, 1997.

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