Title: Tuscan Spinach Bean Soup
Categories: None
Yield: 1 Servings

1 tb Sauteeing liquid (broth,
-olive oil, whatever you
-like to use)
1 md Onion, chopped
2 ts Minced garlic
2 Celery ribs, chopped
3 Carrots, peeled and sliced
1 cn (14 1/2 oz.) chicken broth
-(or your favorite broth)
1 cn (28 oz.) cut-up, peel
-tomatoes, undrained
1/2 c Small elbow macaroni
2 tb Chopped parsley
2 ts Basil
1 cn (15 oz.) cannellini beans
-(white kidney), rinsed and
-drained
12 oz Fresh spinach, stemmed and
-cup up (about 4 cups) (I
-used 10 oz. frozen)
1/2 ts Salt
1/2 ts Pepper
Grated FF Parmesan cheese
-(optional)

This soup uses canned and frozen products I usually have on hand. It is
delicious, IMHO .. very easy and quick, and I always feel so righteous
making soups with tomato, beans, spinach and pasta. There are so many
similar recipes .. I got this one from 365 One Dish Meals.

1. Saute onion, garlic, celery and carrots until onion is softened, about
5-6 minutes.

2. Mix in broth, tomatoes with liquid, macaroni, parsley, basil, beans,
spinach, salt and pepper. Heat to boiling, reduce heat to low and simmer
15-20 minutes or until macaroni is tender (I added frozen spinach the last
10 minutes).

3. Serve hot, sprinkled with Parmesan cheese, if desired (and I added red
pepper flakes).
Posted to Digest eat-lf.v097.n057 by music_class@earthlink.net (Katja) on
Feb 28, 1997.