Sunday, October 6, 2013

Tuscan Soup

*Note: I’ve been talking a lot about making large batches of soups and freezing the leftovers, but this one is NOT a good soup to freeze…the pasta and beans come out all mushy in the thawing process. You could, however, cook the soup without those two ingredients, and then throw them in when  you reheat.

This recipe is by far the soup that my husband requests most (and I make a LOT of soups!). Since it’s such an easy one to throw together-even on a tight schedule, I don’t mind one bit. Serve it with some crusty french bread to soak up the broth, and you’re good to go!

Tuscan Soup

4 Servings
Prep/Total Time: 30 min.

1 small onion, chopped
1 small carrot, sliced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 cup water
1/4-1/2 teaspoon salt (if necessary)
1/4 teaspoon pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta – I use whole wheat
3 cups thinly sliced fresh escarole or spinach (or use a thawed/drained package of froz. spinach)
I season with marjoram,oregano, dill, red pepper flakes, garlic, and basil to taste
Parmesan cheese

In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted. Sprinkle each serving with cheese. Yield: 4 servings.

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