Tomato, Pasta and Spinach Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I got this recipe from a co-worker at a carry-in. It's one of my favorite soups. I don't know the origin, so if anyone recognizes it, please let me know! Ingredients:
1 tablespoon minced garlic clove |
2 teaspoons oil |
6 cups water |
4 cups crushed tomatoes (fresh or 28 oz. can) |
4 chicken bouillon cubes |
1/4 teaspoon dried sage |
1 cup shell pasta |
1 (10 ounce) package frozen chopped spinach |
1 (15 ounce) can white kidney beans |
grated parmesan cheese (optional) |
Directions:
1. In a 3-4 quart pot, heat garlic in oil until aromatic.
2. Add water, tomatoes, chicken broth cubes, and sage and bring to a boil.
3. Stir in pasta and cook, stirring occasionally, 5 minutes.
4. Add spinach and cook, breaking up spinach as it thaws, 5 to 7 minutes longer until pasta is tender.
5. Stir in rinsed and drained beans and heat 1 minute longer.
6. Sprinkle with parmesan cheese if desired.
|
|