Pasta and Bean Soup

Servings: 8, 1 Cup Servings

Prep Time: 15 minutes

Total Time: 35 minutes

Source: EatingWell with modifications by Terri Wuertz Hubner

Ingredients

4 14 oz cans reduced-sodium chicken broth

6 cloves garlic, crushed and peeled

4 4-inch sprigs fresh rosemary, or 1 Tbsp dried

1/8 - 1/4 tsp crushed red pepper

1 can cannelloni (white kidney) beans, rinsed, divided

1 can diced tomatoes

1 cup medium pasta shells, or orecchiette

2 cups packed fresh spinach

6 tsps extra-virgin olive oil

6 tablespoons freshly grated Parmesan cheese

Directions

1. Combine broth, garlic, rosemary and crushed red pepper in a 4 to 6 quart dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.

2. Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.

3. Stir in spinach, cover and cook just until the spinach has wilted, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan. Variation: Substitute chickpeas for the cannelloni beans; use a food processor to puree them.