Number of servings : 5
Type of meal : | Soups | Soups
Special diet : | Vegetarian
1 cup (250 mL) uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 tbsp (15 mL) olive oil
1 garlic clove, minced
2 cups (500 mL) water
1 can (14 1/2 oz or 410 g) tomatoes, diced and undrained
1 1/4 cups (300 mL) reduced-sodium chicken or vegetable broth
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) dried rosemary, crushed
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) pepper
1 can (15 oz or 425 g) white kidney or cannellini beans, rinsed and drained
2 cups (500 mL) fresh spinach, shredded
1/4 cup (50 mL) Parmesan cheese, grated (optional)
1. Cook pasta according to package directions, strain and set aside. Meanwhile, in large non-stick saucepan, sauté celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer.
2. Stir in water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until carrots are tender.
3. Stir pasta into vegetable mixture. Add beans and heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.