My husband works outdoors and with the weather here turning cooler quickly, I always feel better being able to send him off the next day with leftover hearty soup. So while searching my favorite cookbooks, I came across this simple soup recipe.
It’s quite a delicious little soup. The beans and pasta add just enough extra bulk to be a filling meal.
from Taste of Home
1 small onion, chopped
2 small carrots, sliced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2/3 cup uncooked small pasta (I used Campanelle)
1/4 cup frozen chopped spinach, liquid squeezed out
1. In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil.
2. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally.
3. Add spinach; cook until warmed through.