NOTES
- Modified from Taste of Home magazine
- This is a great soup! Double it if you want extra leftovers.
- 1 medium onion, chopped
- 1 potato, peeled and chopped into small pieces
- 1 celery rib, chopped
- 2 cloves garlic, minced
- 3 14-1/2 oz cans reduced sodium chicken broth
- 1 15-oz can white kidney/cannellini beans, rinsed & drained
- 1 14-1/2 oz can Italian stewed tomatoes, chopped and undrained
- 1/4 c. minced fresh parsley
- 1 tbsp pesto (or make your own by putting 10 basil leaves in your food processor and adding enough olive oil to puree it into a smooth texture. Add about 1/4 tsp salt).
- 1/4 c. uncooked orzo pasta or 1/2 c. uncooked small bowtie pasta (farfallini)
- 1-2 c. fresh baby spinach
- 1/4 c. grated cheese (Parmesan or Romano)
1. In a large soup pot, saute the onion, potato, celery and garlic in oil until tender. Stir in the broth, beans, tomatoes, parsley, and pesto. Bring to a boil and then stir in pasta.
2. Reduce heat, cover, and simmer for 10-5 minutes or until pasta is tender.
3. Add spinach and cook just until wilted. Sprinkle each serving with cheese.
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