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Bean and Pasta Soup Recipe

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This recipe for Bean and Pasta Soup is from The Carlisle Playschool 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. uncooked small pasta
2 celery ribs, sliced
2 medium carrots, sliced
1 medium onion, chopped
1 garlic clove, minced
1 tbsp. olive oil
2 c. water
11/4 c. chicken or vegetable broth
1 can (14 1/2 oz) diced tomatoes undrained
1 tsp dried basil
1/2 tsp dried rosemary crushed
Salt and pepper to taste
1 can white kidney beans, rinsed and drained
2 c. fresh shredded spinach
1/4 c. shredded Parmesan cheese
Directions:
Directions:
Cook pasta according to package directions, drain and set aside. Saute next 5 ingredients (celery to oil) for 5 minutes in large soup pot. Stir in water, broth, tomatoes, rosemary, basil, salt and pepper. Bring to a boil. Reduce heat and simmer until carrots are tender (approx. 10 minutes). Add pasta. Add beans and heat through. Add spinach and cook until wilted (approx. 2 minutes). Serve and sprinkle with Parmesan cheese.
Personal Notes:
Personal Notes:
(Adapted from Taste of Home- Heartwarming Soups)

 

 

 

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