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Italian Supper Soup

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Member since 2015

Serves 4 | Prep Time 5 | Cook Time 15


Cooking Spray (Pam)
1 t. olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 14 oz. can vegetable broth
1 19 oz. can cannelloni beans, drained and rinsed
1 14 oz. can no-salt added tomatoes, chopped (you can use regular tomatoes with salt, too)
1/2 C. tiny pasta (tubetti or orzo)
1/4 C. fresh basil leaves, sliced into strips
2 C. fresh spinach leaves, washed and roughly chopped

Spray cooking spray on surface of pan, add olive oil and onion. Sauté onion until softened and translucent, about 5 min. Add garlic and cook another minute. Add broth, beans, and tomatoes and bring to simmer. Let cook for about 10 minutes to blend flavors. Meanwhile cook pasta until tender, drain and then add to soup. If soup is too thick, add more broth or water. Just before serving, stir in basil and spinach and cook until spinach is bright green and wilted.

You can add freshly grated parmesan before serving, if you like parmesan. You could even add little chicken/turkey meatballs for the meat-lovers out there.

Goes well with a nice, toasty loaf of french bread.

Pairs Well With


Quick and easy soup for a cold night or healthy eating. You can essentially whip it together in one pot.

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