Tuscan White Bean & Spinach Soup
Ready In: 25 mins
Serves: 4
Ingredients
- 2 teaspoons olive oil
- 1 garlic clove, finely minced
- 1 shallot, finely diced
- 3 -4 cups fat free chicken broth or 3 -4 cups vegetable stock
- 1 (14 1/2ounce) can diced tomatoes
- 1 (14 1/2ounce) can white beans (cannellini or other)
- 1⁄2 cup whole wheat pasta shells or 1⁄2 cup shell pasta
- 1 teaspoon rosemary
- 3 cups Baby Spinach, cleaned and trimmed
- 1⁄8 teaspoon black pepper
- 1 dash crushed red pepper flakes
Directions
- In a large sauce pan, sautee the shallots & garlic in the olive oil.
- Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
- Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
- Add spinach and cook until wilted.
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