Bean and Pasta Soup Recipe

By khovater

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) Hunt’s® Original 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

Preparation

Step 1

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.