Name: Bean and Pasta Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Cuisine: Europe, Italian
Ingredients: 1 cup uncooked small pasta; 2 celery ribs, thinly sliced; 2 medium carrots, thinly sliced; 1 medium onion, chopped; 1 tablespoon olive oil; 1 garlic clove, minced; 2 cups water; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1-1/4 cups reduced-sodium chicken broth or vegetable broth; 1 teaspoon dried basil; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 can (15 ounces) cannellini beans, rinsed and drained; 2 cups shredded fresh spinach; 1/4 cup shredded Parmesan cheese, optional

We’re always on the lookout for good low-fat recipes and this soup is a perennial favorite. Loaded with veggies and pasta, it’s fast, filling and delicious. Once school starts, I make it every week. —Maria Gooding, St. Thomas, Ontario

Ingredients

1 cup uncooked small pasta

2 celery ribs, thinly sliced

2 medium carrots, thinly sliced

1 medium onion, chopped

1 tablespoon olive oil

1 garlic clove, minced

2 cups water

1 can (14-1/2 ounces) diced tomatoes, undrained

1-1/4 cups reduced-sodium chicken broth or vegetable broth

1 teaspoon dried basil

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon salt

1/8 teaspoon pepper

1 can (15 ounces) cannellini beans, rinsed and drained

2 cups shredded fresh spinach

1/4 cup shredded Parmesan cheese, optional

Instructions

1 Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the 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.

2 Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.