Tuscan Style White Bean Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Easy to make. Very tasty. I serve it with French Bread Crostini which I created that has a very cheesy toppping. Something I just whipped up one day from items I had in my pantry. Ingredients:
40 ounces low sodium chicken broth |
15 ounces kidney beans, white, with liquid |
1 small zucchini, sliced |
1 cup fresh spinach leaves, torn |
1 cup diced tomato, canned |
2 tablespoons basil pesto |
1 cup ditalini, cooked |
salt |
black pepper |
Directions:
1. Pour stock, tomatoes, and vegetables in stock pot and simmer for 25 minutes.
2. Cook pasta in boiling water for 8 minutes, drain.
3. Add cooked pasta to soup.
4. Add pesto and season to taste
5. Simmer 5 minutes.
6. Serve.
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