Monday, October 10, 2011

Bean and Pasta Soup

A few years ago, I invited my coworkers over for dinner. It was right after Christmas time, I think, and the first time they'd seen our new home. One of them brought me a Taste of Home "Heartwarming Soups" magazine. It's chock-full of incredible recipes.
This one comes from that magazine and is one of my favorites.
The flavors blend together perfectly, and most importantly, it's healthy!
It's perfect for a chilly evening and super cheap to make too.
And if you prefer vegetarian dishes, this one is for you.

Bean and Pasta Soup
(Original recipe by Maria Gooding)



Ingredients
  • 1 cup uncooked small pasta
  • 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 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/4 cups reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 2 cups shredded fresh spinach
  • 1/4 cup shredded Parmesan cheese, optional

Directions

  • Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots, onion and garlic in oil for 5 minutes. 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 the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired. Yield: 5 servings.

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