Wednesday, November 9, 2011

Tuscan White Bean Soup (GF if using rice pasta)

I'm not sure where I got this recipe, but it is not mine.  I have it scratched on a piece of paper, so I'm sure I wrote it down off the internet somewhere. If it's YOUR recipe, let me know and I'll give proper credit where credit is due.  My kids and hubby really liked this one on a cold, rainy night yesterday.  I served it up with some fresh wheat bread and fresh fruit.  If you aren't a big fan of the rosemary, try Italian seasoning mix instead. If you like your soup less "soupy" and slightly thicker, try mashing a can of beans and adding that to the broth.

This soup is very simple and quick to make, so it worked great on a night when we had school conferences and swim practice.  And, as with all soup, it's better the next day.  I can't wait for lunch!


2 garlic cloves, finely minced
4 green onions or 1 small onion, finely diced
6-8 cups vegan no-chicken broth or 6-8 cups vegetable stock
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/2 ounce) cans white beans (cannellini or navy beans, drained)
1 1/2 -2 cups whole wheat pasta shells
2 teaspoon rosemary or Italian seasoning
5-6 cups baby spinach (approx. one bag), cleaned and trimmed and coarsely chopped
1/2 teaspoon fresh cracked black pepper
1-2 t. crushed red pepper flakes

In a large soup pot, saute the onions and garlic in 3 T. of the broth.  Add broth, tomatoes, beans and rosemary to pot, then season with black and red pepper. Bring to boil. Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth. Add spinach and cook until wilted.

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