Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
We’re always on the lookout for great, low-fat recipes and this soup fits the bill. Loaded with veggies and pasta, it’s fast, filling and delicious. I make it every week.
Maria Gooding Union, Ontario
Bean and Pasta Soup Recipe
Bean and Pasta Soup
1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 Tbsp. olive oil
1 garlic clove, minced
2 cups water
1 can (14 ½ oz.) diced tomatoes, undrained
1 ¼ cups reduced-sodium chicken broth or vegetable broth
1 tsp. dried basil
½ tsp. dried rosemary, crushed
¼ tsp. salt
1/8 tsp. pepper
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
2 cups shredded fresh spinach
¼ cup shredded Parmesan cheese, optional
Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, sauté the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
Drain pasta; stir into vegetable mixture. Add beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired. 5 servings
(Recipe for Bean and Pasta Soup was on www.tasteofhome.com, 2014)
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