Bean and Pasta Soup
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
5
ingredients
- 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 white kidney beans or (15 ounce) can cannellini beans, rinsed and drained
- 2 cups shredded fresh spinach
- 1⁄4 cup shredded parmesan cheese
directions
- Cook pasta according to directions on package.
- 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.
- 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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RECIPE SUBMITTED BY
TXOLDHAM
Plano, Texas