Bean and Pasta Soup

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)