A delicious and easy to make soup!
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 – 14-1/2 oz. can diced tomatoes, undrained
1-1/4 cups reduced-sodium chicken broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 – 15 oz. can white kidney beans, rinsed and drained
2 cups shredded fresh spinach
1/4 cup shredded Parmesan cheese, optional
~Cook pasta according to package directions.
~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.
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