Bean and Pasta Soup 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Bean and Pasta Soup cont. 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained 2 cups shredded fresh spinach 1/4 cup shredded Parmesan cheese 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. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Bean and Pasta Soup Yield: 5 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008