Pasta-and-Bean Soup with Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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A loaf of crusty peasant bread is the only accompaniment needed for this classic soup. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
3 garlic cloves, crushed |
2 cups water |
1 1/2 cups cooked tubetti (about 3/4 cup uncooked small tubular-shaped pasta) |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (16-ounce) can tomato puree |
1 (10 1/2-ounce) can low-salt chicken broth |
8 cups chopped spinach leaves |
1 (19-ounce) can cannellini beans or other white beans, drained |
2 tablespoons hot pepper sauce |
8 teaspoons grated parmesan cheese |
5 lemon wedges |
fresh oregano sprigs (optional) |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add water and next 6 ingredients (water through broth). Bring to a boil, reduce heat, and simmer 20 minutes. Add spinach and beans; cook 3 minutes. Stir in pepper sauce. Sprinkle with cheese. Serve with lemon wedges, and garnish with fresh oregano sprigs, if desired.
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