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Bean and Pasta Soup

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • 1 c small pasta
  • 2 celery ribs
  • 2 medium carrots, thinly sliced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 T olive oil
  • 2 cups water
  • 1 14 1/2 oz can diced tomatoes, undrained
  • 1 1/4 c reduced sodium chicken broth
  • 1 t basil
  • 1/2 t dried rosemary, crushed
  • 1/4 t salt
  • 1/8 t pepper
  • 1 can white kidney or cannellini beans, rinsed and drained
  • 2 cups shredded spinach
  • 1/4 cup shredded Parmesan

Details

Adapted from bing.com

Preparation

Step 1

1. Cook pasta according to directions. In large saucepan, sauté celery, carrots, onion, and garlic in oil for 5 minutes. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to boil. Reduce heat, cover and simmer for 10 minutes or until carrots are tender.
2. Drain pasta, stir in vegetables. Add beans, heat through. Stir in spinach, cook until wilted. Sprinkle with parmesan.

5 servings (1 ½ cups) 218 calories

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