Spinach Bean Soup

Name: Spinach Bean Soup
Ingredients: 1/2 cup chopped onion; 1 tablespoon olive oil; 3 garlic cloves, minced; 2 cups water; 1 can (15 ounces) tomato puree; 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth; 1 teaspoon dried oregano; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 5 cups packed torn fresh spinach; 1 can (16 ounces) navy beans, rinsed and drained; 1-1/2 cups cooked small tube pasta or other small pasta; 1/2 to 1 teaspoon hot pepper sauce; 8 teaspoons shredded Parmesan cheese

15 ingredients

2 steps

Ingredients

1/2 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
2 cups water
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups packed torn fresh spinach
1 can (16 ounces) navy beans, rinsed and drained
1-1/2 cups cooked small tube pasta or other small pasta
1/2 to 1 teaspoon hot pepper sauce
8 teaspoons shredded Parmesan cheese

Directions

1

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil.
2

Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.