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One of my favs anytime of the year. More often than not, I add some Turkey Italian sausage.<b><br><br>
Tuscan White Bean & Spinach Soup</b><br><br><br>
2 tsp olive oil<br>
1 garlic clove, finely minced<br>
1 shallot, finely diced (or 1 medium onion)<br>
3-4 cups chicken broth<br>
1 (14 1/2 ounce) can diced tomatoes<br>
1 (14 1/2 ounce) can white beans (cannellini or other)<br>
1/2 cup whole wheat pasta shells or shell pasta<br>
1 tsp rosemary<br>
3 cups baby spinach, cleaned and trimmed<br>
1/8 tsp black pepper<br>
1 dash crushed red pepper flakes<br><br>
1 In a large sauce pan, sautee the shallots & garlic in the olive oil.<br>
2 Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.<br>
3 Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.<br>
4 Add spinach and cook until wilted. If freezing, it's best to leave pasta out till ready to serve
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