Spinach, Bean & Pasta Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is absolutely heaven. I made it without the sausage, and it was delicious. This is a definite make-again recipe. Recipe courtesy of Spilling the Beans. Ingredients:
canola oil (for cooking) or olive oil (for cooking) |
1 hot sausage or 1 mild italian sausage or 1 chorizo sausage |
1 onion, chopped |
3 garlic cloves, crushed |
2 cups water |
1c pasta (fusilli or other small pasta) |
14 ounces tomato sauce or 14 ounces diced tomatoes |
3 cups chicken stock or 3 cups vegetable stock |
1 teaspoon dried oregano or 1 teaspoon basil |
salt |
pepper |
3 cups spinach (torn or coarsely chopped) |
2 cups white beans (rinsed and drained) or 2 cups kidney beans (rinsed and drained) |
parmesan cheese, freshly grated for serving |
Directions:
1. In a large saucepan set over medium heat, heat a drizzle of oil and saute the sausage, breaking it up with a spoon, until it's no longer pink.
2. Add the onion and garlic and cook for 2 to 3 minutes, until soft.
3. Add the water, pasta, tomato sauce, stock, oregano, and salt and pepper.
4. Bring to a boil, reduce the heat, and simmer for about 15 minutes, until the pasta is tender.
5. Add the spinach and beans and cook the soup for another 3 to 5 minutes.
6. If it seems too thick, thin it with a little extra stock, tomato juice, or water.
7. Ladle into bowls and top each serving with Parmesan while it's still hot.
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