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Tuscan Soup Recipe

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This recipe for Tuscan Soup is from The McDonnel Family 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 small onion, chopped
1 small carrot, sliced
1 tbsp. olive oil
2 can (14-1/2 oz. each) chicken broth or water and 5 chicken bullion cubes
1 cup water
3/4 tsp. salt
1/4 tsp. pepper
1 can (15 to 16 oz.) white kidney or great northern beans, rinsed and drained
2/3 c. uncooked small spiral pasta
3 c. thinly sliced fresh escarole or spinach
Directions:
Directions:
In a 2-qt. saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; heat through.

 

 

 

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