Bean and Pasta Soup
Light & Tasty
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“We’re always on the lookout for great, low-fat recipes and this soup fits the bill,” writes Union, Ontario’s Maria Gooding. “Loaded with veggies and pasta, it’s fast, filling and delicious. Once school starts, I make it every week.”
SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 30 min.
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
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. Yield: 5 servings.