White Bean and Pasta Soup

My hearty white bean and pasta soup is just minutes, not hours away. Once you make this easy and delicious soup, you’ll never reach for a can again. It’s all about ingredients and we use fresh REAL ingredients. You can easily add chicken to this recipe. Just roast a piece or two of chicken, shred it and add once the soup is done. Serves 6.

You’ll need:

  • 1-qt chicken or vegetable stock. Homemade is best but a good quality low sodium boxed stock is best
  • 1-cup of hot water
  • 1-cup chopped onion
  • 1-cup chopped celery
  • 1/2-cup chopped carrots
  • 4-minced garlic cloves
  • 1-cup chopped tomatoes
  • 2-tbs olive oil
  • 1/4-tsp red pepper flakes
  • 3-cups or two 10 ounce cans of prepared Cannellini beans
  • 1/4-cup ditalini pasta
  • 10-oz of baby spinach
  • 1-tsp salt
  • 1/2-tsp pepper
  • Grated Romano or Parmesan

Directions:

  1. In a pot add the olive oil, salt, pepper, onions, garlic, carrots, onions, pepper flakes and sauté for 2 minutes
  2. Add the stock, water and tomatoes and bring to a boil and lower to a simmer uncovered
  3. Simmer for 15 minutes then add the beans and pasta
  4. Bring to a slow boil for 8 minutes
  5. Taste for salt and pepper and adjust
  6. Add all the spinach and fold into the soup, put the lid on the pot and remove from the heat.
  7. Let this sit for 5 minutes

 

Serve with grated cheese and a drizzle of olive oil

Daniel Mancini