Wednesday, September 11, 2013
it really rainy here lately but I'm okay with it, reminds me of Seattle!
I had a really good soup for dinner, oh it was good. Good for a cool, overcast rainy day!
Chicken & Bean Soup~
1 Cup uncooked pasta
2 Celery Ribs, thinly sliced
2 Medium Carrots, thinly sliced
1 medium Onion, Chopped
1 Garlic Clove, Minced
1 Tbsp. Olive Oil
2 Cups of Water
1 Can diced Tomatoes, undrained (14.5 oz)
1 1/4 Cups Reduced Sodium Chicken Broth
1 tsp. dried Basil
1/4 tsp. dried Rosemary, crushed
1/4 tsp. salt
1/8 tsp. pepper
1 Can White Kidney or Cannellini beans, rinsed and drained (15 oz)
2 Cups shredded fresh spinach
1/4 cup shredded Parmesan cheese
Cook Pasta. Meanwhile in a large nonstick saucepan, sauté the celery, carrots, onion, and garlic in oil for 5 minutes. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring it to a boil. Reduce heat, cover and simmer for 10 minutes or until carrots are tender.
Drain the pasta then stir into vegetable mixture. Add the beans, heat through. Stir in the spinach, cook until the spinach is wilted about 2 minutes. Sprinkle with Parmesan Cheese if desired!
Notes--When I make this soup I use vegan chicken broth because it tastes better. I use beans from packages and not canned to cut down on the sodium and forgo the Parmesan because I don't like it. I use fresh tomatoes usually but sometimes I add in fire roasted tomatoes as well. I serve it with bread and sometimes a salad~