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Pasta & Bean Soup Recipe


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     Pasta & Bean Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

4 14-ounce cans reduced-sodium chicken broth
6 cloves garlic, crushed and peeled
4 4-inch sprigs fresh rosemary or 1 tablespoon dried
1/8-1/4 teaspoon crushed red pepper
1 15 1/2-ounce or 19-ounce can cannellini (white kidney) beans, rinsed, divided
1 14 1/2-ounce can diced tomatoes
1 cup medium pasta shells or orecchiette
2 cups individually quick-frozen spinach (6 ounces)
6 teaspoons extra-virgin olive oil (optional)
6 tablespoons freshly grated Parmesan cheese

Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.
Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). 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 drizzle of oil, if desired, and a sprinkling of Parmesan.
Per serving: 133 calories; 2 g fat (1 g sat, 0 g mono); 6 mg cholesterol; 20 g carbohydrate; 9 g protein; 4 g fiber; 356 mg sodium.
Serving Suggestions
1 cup per serving

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