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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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âWeâre always on the lookout for great, low-fat recipes and this soup fits the bill,â writes Union, Ontarioâs Maria Gooding. âLoaded with veggies and pasta, itâs fast, filling and delicious. Once school starts, I make it every week.â Ingredients:
1 cup uncooked small pasta |
2 celery ribs, thinly sliced |
2 medium carrots, thinly sliced |
1 medium onion, chopped |
1 tablespoon olive oil |
1 garlic clove, minced |
2 cups water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-1/4 cups reduced-sodium chicken broth or vegetable broth |
1 teaspoon dried basil |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
2 cups shredded fresh spinach |
1/4 cup shredded parmesan cheese, optional |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
2. Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired. Yield: 5 servings.
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