Saturday, May 14, 2011

Tuscan Soup


1 small onion, chopped

3 small carrots, sliced

1 tbsp olive oil

1 tsp minced garlic

32 oz chicken broth

1 c water

3/4 tsp salt

1/4 tsp pepper

15 oz can white kidney or cannellini beans, rinsed and drained

2/3 c spiral pasta

3 c thinly sliced spinach

Parmesan cheese


In a large saucepan, saute onion, carrots and garlic in oil until onion is tender. Add the broth, water, salt and pepper. Bring to a boil. Stir in beans and pasta. Return to a boil. Reduce heat, cover and simmer for 15 minutes or until pasta is tender, stirring occasionally. Add spinach and cook until just wilted. Serve with a few sprinkles of Parmesan cheese.

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