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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This easy soup is so good, I had to send you the recipe to share it with as many people as possible, jots Melissa Griffin from Lansing, Michigan. Chock-full of pasta, beans and spinach, it makes a fresh-tasting and satisfying first course or a light meal in itself. Ingredients:
1/2 cup chopped onion |
1 tablespoon olive oil |
3 garlic cloves, minced |
2 cups water |
1 can (15 ounces) tomato puree |
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth |
1 teaspoon dried oregano |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
5 cups packed torn fresh spinach |
1 can (16 ounces) navy beans, rinsed and drained |
1-1/2 cups cooked small tube pasta or other small pasta |
1/2 to 1 teaspoon hot pepper sauce |
8 teaspoons shredded parmesan cheese |
Directions:
1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese. Yield: 5 servings.
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