Sunday, December 7, 2014

Tuscan White Bean Soup

There is nothing like a good bowl of hot, steamy soup after a long stressful week. Minimal effort and delicious results. Soup also has a ton of wonderful bonuses. It's cheap, even if you go organic with it. It is easy to make large quantities and it freezes exceptionally well! It's filling if accompanied with a bit of homemade bread. And best of all, it's absolutely delicious and packed with so many vitamins and other nutrients.

Tuscan White Bean Soup
serves 4

1 tbsp. olive oil
2 cloves garlic, minced
1 shallot, minced
3-4 cups chicken or vegetable stock
½ cup pasta shells
1 tsp. Italian seasoning
1 tsp. rosemary
1/8 tsp. black pepper
Dash crushed red pepper flakes
1 can, 15 oz., diced tomatoes
1 can, 15 oz., cannellini beans
3 cups baby spinach, trimmed

In a large pot or Dutch oven, heat olive oil over medium heat. Sauté garlic and shallot until shallot is tender. Add stock and bring to a boil. Stir in pasta and seasonings. Reduce heat to medium low and simmer for 5 minutes. Stir in tomatoes and beans. Continue to simmer until pasta is cooked. Add spinach, cover and simmer for 1-2 minutes, until just wilted. 

**You could also substitute kale for the spinach. 

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