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Pasta and Bean Soup Recipe

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This recipe for Pasta and Bean Soup, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 (14 oz) cans reduced-sodium chicken broth
6 garlic cloves, peeled & crushed
4 - 4 inch sprigs of fresh rosemary
1/8 t. crushed red pepper
1 (15.5 oz) can cannelloni (white kidney or garbanzo) beans , rinsed, divided
1 c medium pasta shells
2 c individually quick-frozen spinach,
6 t. extra-virgin olive oil
6 T freshly grated Parmesan cheese

Directions:
Directions:
Combine broth, garlic, rosemary, and crushed red pepper in a 4-6 qt. pan; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor.
Mash 1 cup of beans in a small bowl.
Scoop garlic cloves and rosemary from the broth. Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until pasta is just tender, 10-12 minutes.
Stir in spinach; cover and cook just until the spinach has thawed, 2-3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil; if desired, add a sprinkling of Parmesan cheese.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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