Sunday, February 8, 2009

Tuscan Soup


I finally got around to posting one of the soup recipes we like. I must give credit to for the picture. They used escarole, but I used spinach.

Tuscan Soup

1 small onion, chopped

1 small carrot, sliced

1 tablespoon olive oil

2 cans (14-1/2 ounces each) chicken broth

1 cup water

3/4 teaspoon salt

1/4 teaspoon pepper

1 can (15 to 16 ounces) white kidney or great northern beans, rinsed and drained

2/3 cup uncooked small spiral pasta

3 cups thinly sliced fresh escarole or spinach

In a 2-qt. 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; heat through. Yield: 4 servings.

1 comment:

  1. Liz, Harriet saw the picture of your soup and really wants to make it!