Tuesday, April 3, 2012

Tuscan White Bean Soup

Since it was 85 degrees yesterday, I feel like I need to squeeze this last soup recipe in while it is still socially acceptable!!

I needed a soup recipe and I didn't have a lot of hand, so this recipe was perfect! It only requires a few pantry staples and still has great flavor. It might also remind you of the Tuscan soup at Olive Garden that so many people love!

 I am not a big fan of spinach, but I didn't mind it in this soup! If you really hate it, you could omit it but I say you need your daily greens so leave them! I just used some frozen chopped spinach (that I thawed some before adding to the soup) I had on hand but you could also use fresh. 




Tuscan White Bean Soup
slightly adapted from The Taste of Home Cookbook 

Makes 4 servings

Ingredients
1/3 cup chopped onion
1 medium carrot, sliced thinly
1 tablespoon olive oil
2 cans or around 3.5 cups chicken or vegetable broth 
1 cup water

1 (15 ounce) can white kidney or great northern/cannellini beans, drained & rinsed
2/3 cup uncooked pasta (spiral or other small shape)
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup spinach, fresh or thawed if frozen or escarole
Parmesan cheese (optional)

 Directions

After chopping onion and slicing carrot, saute onion and carrot in oil over medium heat until onion is tender.  Add broth, water, salt and pepper; bring to a boil. Stir in beans and pasta, return to a boil.

Reduce heat and cover and simmer for 15 minutes or until pasta is tender, stirring occasionally. Add spinach and heat through, add additional salt if needed.

Top with Parmesan cheese if desired.

Serve with rolls or French bread!

Enjoy!

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