Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Spinach and White Bean Soup with Pasta

on 2012 February 11

I got this DE-licious recipe from my friend Becky Jensen, and then didn’t make it for at least THREE YEARS.  I was missing out for so long!

Ingredients

1 small onion, chopped

canola oil

2 cloves garlic, minced or pressed

1 bag or bunch of spinach

2 quarts of vegetable broth

2 15-ounce cans of cannellini beans

1-2 cups uncooked pasta of your choice

Directions

In a large pot, over medium-high heat, saute onion in oil until translucent and starting to turn golden brown.  Add garlic and cook one minute more.  Add spinach, and pour in just enough broth to cover most of the leaves.  Cook for 5 minutes, stirring occasionally.  Add beans and remaining broth, and simmer until heated through.  Add pasta of your choice, and cook according to package directions until al dente.  Serve warm, and top with parmesan cheese, if desired.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: