Cannellini Soup

This is a great soup to use up little bits of this or that. It calls for a few pantry staples, and the rest is up to you and your leftovers. It goes together fairly quickly as well.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  cup onion, chopped
• 1  cup celery, chopped, including leaves
• 1⁄4 cup sun-dried tomato packed in oil
• 4  cups water
• 2  teaspoons chicken bouillon
• 1  tablespoon dried parsley flakes
• 1  tablespoon sugar
• 1⁄2 teaspoon fresh ground black pepper
• 2 (15 ounce) cans cannellini beans, undrained
• 1  cup green beans
• 1  cup tiny pasta, such as ditalini or 1  cup  Italian pastina
• 1 1⁄2 cups ham, diced (optional)
• 1  cup fresh spinach (optional) or 1  cup kale, chopped (optional)
• 1⁄4 cup mushroom, sliced (optional)

Directions

1. In a large Dutch oven, soften onion, celery, and sun-dried tomatoes in oil over Medium Low heat about 7-8 minutes.
2. Add water, bouillon, seasonings, and cannellini beans. Heat through.
3. Add green beans, and pasta. Add additional cooking liquid if necessary. Cook about 10 to 15 minutes until vegetables and pasta are tender.
4. Add ham, greens, and mushrooms. Heat till veggies are wilted, about 5 minutes. Adjust seasoning and serve.