Bean and Pasta Soup

Simple and satisfying, this hearty soup is the perfect comfort dish.

Number of servings : 5

Prep time:

Cooking time:

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.

Nutritional information: