Spinach and White Bean Soup

Prep Time 10 mins Cook Time 20 mins Yields 4-6

Ingredients

  • 1 medium carrot, chopped
  • 1 stalk celery, sliced
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 6 cups chicken or vegetable broth
  • 1/2 teaspoon Italian seasoning
  • 2 cups Oreccheitte pasta
  • 1 15 ounce cannellini beans, rinsed and drained
  • 1 14 1/2 ounce diced tomatoes seasoned with basil, garlic and oregano, undrained
  • 4 cups baby spinach or chopped kale

Directions

  1. In a large saucepan cook carrot, celery and onion in hot olive oil over medium-high heat until softened and fragrant (about 3 minutes). Add broth, beans, diced tomatoes and pasta. Bring to a boil and reduce heat. Cover and simmer for 10 minutes. Uncover and add spinach. Stir until wilted. Season with salt and pepper to taste.

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