Community Pick
Tuscan White Bean & Spinach Soup
"This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs."
photo by veganmachine
- Ready In:
- 25mins
- Ingredients:
- 11
- 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 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) 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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Reviews
-
This soup was awesome!!! My kids and I made it for lunch with my Dad.<br/>We all loved it. We agreed there was way too much pasta, but we ended up putting more in than the recipe called for. We also added a bag of chicken strips, and decided next time to double the chicken and decrease the amount of pasta. We did not use the rosemary but added oregano instead. I thought the white beans totally made the dish myself. We also added in diced zucchini. Hey anytime you can sneak in some extra veggies, you gotta do it. -
We have really enjoyed this soup both times we've made it. It's also so easy to make and that makes me happy. :) I do sub basil for rosemary because I'm not really a rosemary fan, but otherwise I make it as is, put a little cheese on top and it's delicious! -
Great recipe. Try it with FRESH rosemary (you may want to bundle the herbs in cheesecloth if you don't want the leaves loose in the soup. Fantastic flavors. -
What a great soup! DH was not thrilled when he found out we were having soup for dinner but he loved it! He requested that a make a big batch and freeze it for easy lunches. This is going into my (currently very small) collection of OAMC. Made as directed except cut the amount of rosemary in half and also used 2 inch long broken up pieces of whole wheat spaghetti. Worked out really well. I served this with my homemade french bread and some fruity olive oil drizzled on top. Thank you so much!! -
This was really, really delicious. I mean, surprisingly delicious!! I did make a few adjustments-- used basil in place of rosemary as many reviewers did and added 1/2 lb of chicken saugsage which I sauteed with the garlic and onion. Oh, and I used onion instead of shallot. This will definitely be in the normal rotation.
see 115 more reviews
Tweaks
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I did not add pasta so it could be a zero point soup on weight watchers free style program. I used what shallots I had and red onion. Also some extra rosemary from the garden. (And doubled it) Delicious. -
Made vegan! Used "no-chicken" broth instead of chicken or veggie broth. No rosemary, added basil instead. Used regular white onion instead of shallots. No red pepper. Delicious! -
I used onions instead of shallots, different pasta, vegetable broth, low sodium options of everything canned and FRESH rosemary, about 4 stems for a doubled recipe. Incredible flavors and even my kids loved it! Our new meatless Monday goto!
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I did not have a shallot, but diced onion worked well. I also substituted a different type of pasta for the shells - just because I didn't have any shells at the time. Worked out fine. -
This has become one of our favorite soups!! I ALWAYS double this because we like it for two nights (there's three of us) and the first time I did make it with the rosemary suggested, but found I like substituting Italian seasoning instead (a little less strong for people who don't love rosemary). I also bump up the pasta to 2/3 cup (1 1/3 when doubled) and chop the spinach into fine pieces (so it's not hard to swallow as cooked spinach sometimes is - not a nice dining experience); you can't even tell you're eating spinach! Bravo for this amazing recipe!
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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