Tuscan Soup

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I finally got around to posting one of the soup recipes we like. I must give credit to tasteofhome.com 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.