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.
Tuscan Soup
Ingredients:
- 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
Directions:
- 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.
- 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.
- Add spinach; cook until warmed through.
Recipe from Taste of Home
Perfect soup for a chili day. Your husband is so lucky!
naomi recently posted..Chocolate and Toffee Chip Scones with Pecans
I try telling him that all the time but all I get is an eye roll, haha!
wow great soup and simple to make love it
rebecca recently posted..Smoked Salmon Fried Rice
I love soup, especially hearty ones like this with beans! Have to give it a try. Thanks.
-GIna-