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Bean & Pasta Semi-homemade Soup



Posted on November 26, 2012 at 8:38 AM

Bean & Pasta Semi-homemade Soup


·       4 14-ounce cans reduced-sodium chicken broth

·       2-3 teaspoons garlic powder

·       1 tablespoon dried rosemary

·       1/8-1/4 teaspoon crushed red pepper

·       1 can cannellini (white kidney) beans, rinsed, divided

·       1 14-1/2-ounce can diced tomatoes

·       1 cup whole grain small pasta

·       2 cups frozen spinach

·       6 tablespoons freshly grated Parmesan cheese



·       Combine broth, garlic powder, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer.

·       Mash 1 cup beans in a small bowl.

·       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 the pasta is just tender, 10 to 12 minutes.

·       Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a sprinkling of Parmesan.

·       Variations: Substitute chickpeas, black beans, or kidney beans for the cannellini beans.  Add other vegetables, fresh, canned or frozen, that you have on hand.