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White Bean Pasta Soup

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“Combination of several recipes, good "food storage" recipe and balanced, cheap, easy meal.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 -4 tablespoons olive oil
  • 2 cups onions, diced
  • 4 garlic cloves (minced or pressed)
  • 12 cup celery, diced
  • 1 cup carrot, diced
  • 1 tablespoon italian seasoning
  • 4 cups broth (chicken, veg, or beef stock all work well) or 4 cups water (chicken, veg, or beef stock all work well)
  • 2 cups whole grain pasta (spirals, elbows, ribbons...)
  • 4 cups white beans, cooked. (2 16oz cans or 2 cups dried beans soaked or cooked)
  • 2 (14 ounce) cans tomato sauce (or one can sauce and one can diced tomato)
  • 14-12 teaspoon salt
  • black pepper
  • 4 cups spinach (chopped or shredded. Can use 2 boxes frozen spinach.) or 4 cups kale (chopped or shredded. Can use 2 boxes frozen spinach.)
  • 12 cup parmesan cheese, grated

Directions

  1. Heat olive oil,.
  2. Add onion and garlic, saute until translucent.
  3. Add celery, carrot, Italian seasoning, saute 5 min on medium-high heat, until vegetables are just starting to brown.
  4. Add broth, cover and bring to boil.
  5. Add pasta, stir, cover and simmer until pasta is 1/2 done, stirring frequently.
  6. Add beans, tomatoes, salt and pepper to taste, cover and bring back up to simmer, cook ~5 min or until beans are hot and pasta is almost done.
  7. Add greens. If using spinach, stir it in and turn off heat, let sit for a minute or two until spinach is wilted. If using kale, add to pot, and continue simmering for ~ 5 minutes or until kale is tender, but still bright green.
  8. Serve with a sprinkle of Parmesan.

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