Spinach, Bean and Pasta Soup
Used with permission from Whitecap Books
Alterations should be made to fit with your dietary needs.
Please consult with your medical team before you attempt to make this recipe.
Spinach, Bean and Pasta Soup. Serves 4 to 6
Canola or olive oil, for cooking
1 fresh hot or mild Italian (optional)
1 onion, chopped
3 garlic cloves, crushed
2 cups (500 mL) water
1/4 to 1 cup dry fusilli
14 oz (398 mL) can tomato sauce
(any kind of pasta sauce works well)
or diced tomatoes
3 cups (750 mL) chicken
or vegetable stock
1 tsp (5 mL) dried oregano or basil
Salt and pepper to taste
A few big handfuls of spinach,
torn or coarsely chopped
2 cups (500 mL) cooked white
or red kidney beans,
or a 19 oz (540 mL) can, rinsed and drained
Freshly grated Parmesan cheese, for serving
- In a large saucepan set over medium heat, heat a drizzle of oil and sauté the sausage, breaking it up with a spoon, until it’s no longer pink.
- Add the onion and garlic and cook for 2 to 3 minutes, until soft.
- Add the water, pasta, tomato sauce, stock, oregano, and salt and pepper.
- Bring to a boil, reduce the heat, and simmer for about 15 minutes, until the pasta is tender.
- Add the spinach and beans and cook the soup for another 3 to 5 minutes.
- If it seems too thick, thin it with a little extra stock, tomato juice, or water.
- Ladle into bowls and top each serving with Parmesan while it’s still hot.
This wonderful, hearty soup is a meal in itself—the combination of beans and pasta produces a complete protein. Omit the sausage for an equally delicious vegetarian soup. Either way, make sure you serve it with a loaf of fresh crusty bread to mop up the broth.
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