- 4
Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp. chopped garlic
- 1 small onion, chopped
- 1 - small bag fresh spinach
- 1- 16 oz. bag of frozen Italian vegetables such as mixed zucchini, green beans, cauliflower, and broccoli
- 1- 14 1/2 oz. can diced tomatoes
- 1 cup raw small elbow macaroni
- 5 1/4 cup vegetable broth
- 2 cups water
- 1/2 Tbsp. sea salt
- 1/2 Tbsp. fresh black pepper
- 1-19 oz. can canellini beans, or garbanzo beans rinsed
- 2 Tbsp. fresh chopped Italian parsley
- 1/2 cup shredded parmesan
Preparation
Step 1
Heat 2 quarts water to a boil, add pasta, cook until almost tender and drain.
Heat oil in 6 qt. sauce pan, add garlic, onion & cook until golden; about 3 min.
Add spinach and sauté until wilted (approximately 1 minute).
Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper. Simmer uncovered until vegetables are tender and pasta is al dente.
Transfer half of beans to a wide shallow bowl and coarsely mash with a fork.
Stir the mashed and whole beans into the soup and continue to simmer, stirring occasionally until soup is slightly thickened.
Check seasonings and add salt and pepper to taste, add parsley.
Pour soup into individual bowls and top with parmesan crisps (recipe below).
Parmesan Crisps:
Place 8 mounds (1 Tbsp. each) of parmesan on a foil lined baking sheet
Place in a 375 F. oven and bake for 3-4 minutes or until golden brown. Cool and use to garnish each bowl of soup.