This is a wonderful and very healthy autumn soup. My family loves this recipe. It also freezes well. With there just being three of us, I freeze half for a quick and easy dinner another night of the week.
Ingredients:
1 medium onion, chopped
1 tbsp. olive oil
32-oz box of low sodium chicken broth
1 cup of water
1 15-oz can cannellini beans, rinsed and drained ( I used navy beans this time as I was out of cannellini)
1 medium zucchini sliced
2 carrots sliced
3 cloves garlic, minced
3/4 cup dried elbow macaroni
1 tsp. dried oregano
8 cups packaged fresh baby spinach leaves
1 14-oz can no-salt-added diced tomatoes
In a large pot or dutch oven cook onion in hot oil over medium heat until tender, about ten minutes, stirring occasionally. Add broth, water, beans, zucchini, carrots, and garlic. Bring to a boil, then lower to medium heat for thirty minutes, stirring occasionally. Return to boiling. Add pasta and oregano, cook for seven minutes; reduce to medium heat. Add tomatoes and spinach, cook for ten minutes. Season with salt and pepper (optional) and serve with a drizzle of olive oil and grated parmesan cheese. Enjoy!
Serves: 6
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