White bean soup with pasta
Ingredients
- 1 tablespoon extra virgin olive oil
- 1.5 cups frozen mirepoix
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.25 teaspoon crushed red pepper
- 0.25 teaspoon ground black pepper
- 1 28 oz diced tomatoes
- 2 cups chicken broth
- 1 15 oz cannellini beans, rinsed
- 8 oz whole wheat pasta
- 1.5 cups frozen cut-leaf spinach
- 4 tablespoons grated Parmesan cheese
Directions
- Put large saucepan of water on to boil.
- Heat oil in large pot over medium-high heat.
- Add mirepoix and cook, stirring until softened (~3 minutes)
- Add garlic, Italian seasoning, salt, crushed red pepper, and ground black pepper. Cook, stirring until fragrant (~1 minute).
- Add tomatoes and their juices, broth, and beans. Bring to boil. Reduce heat to maintain a lively simmer.
- Cover and cook, stirring occasionally, until tomatoes break up (~10 minutes).
- Cook pasta in boiling water for 1 minute less than the package directions. Drain.
- Stir spinach into soup.
- Stir in pasta just before serving.
#mediterranean
#soup
#legumes
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