White Bean Soup with Pasta

@hyperreal.at.moonshadow.dev

This white bean soup is hearty, warming and just the perfect winter meal. Find out our secret ingredient for a flavorful base; it's from the freezer.

Yield 6

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1.5 cups frozen mirepoix (diced onion, celery and carrot)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 0.25 teaspoon crushed red pepper
  • 0.25 teaspoon ground pepper
  • 1 28-ounce can no-salt-added diced tomatoes
  • 2 cups low-sodium no-chicken broth or chicken broth
  • 1 15-ounce can low-sodium cannellini beans, rinsed
  • 8 ounces small whole-wheat pasta, such as elbows
  • 1.5 cups frozen cut-leaf spinach
  • 4 tablespoons grated Parmesan cheese

Instructions

  1. 1
    Put a large saucepan of water on to boil.
  2. 2
    Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1 ½ cups frozen mirepoix and cook, stirring, until softened, about 3 minutes. Add 2 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon crushed red pepper and ¼ teaspoon ground pepper and cook, stirring, until fragrant, about 1 minute. Add 1 can tomatoes and their juices, 2 cups broth and 1 can beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
  3. 3
    Meanwhile, cook 8 ounces pasta in the boiling water for 1 minute less than the package directions. Drain.
  4. 4
    Stir 1 ½ cups spinach into the soup. Stir in the pasta just before serving. Serve topped with 4 tablespoons Parmesan.
Category
Soups
Method
Slow Cooking
Cuisine
Mediterranean
Calories
277 kcal
Protein
12.0 g
Fat
5.0 g
Carbs
49.0 g

Recipe Attribution

EatingWell
eatingwell.com/recipe/7923697/white-bean-soup-with-pasta/

Photo credit: Jacob Fox