Tuscan Soup

Name: Tuscan Soup
Ingredients: 1 small onion; 1 small carrot, sliced; 1 Tbsp. olive oil; 2 (14 1/2 oz.) cans chicken broth (I use fat-free); 1 c. water; 1 tsp. salt; pepper to taste; 1 (15 to 16 oz.) can white kidney or Great Northern beans, rinsed and drained; 1 c. uncooked small spiral pasta; 3 c. thinly sliced fresh escarole or spinach

10 ingredients

7 steps

Ingredients

1 small onion
1 small carrot, sliced
1 Tbsp. olive oil
2 (14 1/2 oz.) cans chicken broth (I use fat-free)
1 c. water
1 tsp. salt
pepper to taste
1 (15 to 16 oz.) can white kidney or Great Northern beans, rinsed and drained
1 c. uncooked small spiral pasta
3 c. thinly sliced fresh escarole or spinach

Directions

1

In a 2-quart saucepan over medium-high heat, saute onion and carrot in oil until vegetables are tender.
2

Add broth, water, salt and pepper.
3

Bring to a boil.
4

Stir in beans and pasta; return to a boil.
5

Reduce heat, cover and simmer for 15 minutes or until pasta is cooked, stirring occasionally.
6

Add spinach and heat through.
7

Serves 4.