2007. március 22., csütörtök

Pasta & Bean Soup

Spinach boosts the flavor and nutrients in this speedy version of the Italian classic. Serve with plenty of crusty bread.

1 tablespoon olive oil
3 slices bacon, diced
2 carrots, sliced
2 celery ribs, sliced
1 large onion, chopped
1 tablespoon garlic, minced
1 (48-ounce) can chicken broth
2 cups water
1/4 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 teaspoon salt
1 cup uncooked elbow macaroni
1 can Great Northern beans, drained and rinsed
1 (10-ounce) package frozen spinach, thawed
Parmesan cheese (optional)
Heat olive oil in large pot. Add bacon; cook 5 minutes or until browned. Remove bacon with slotted spoon. Set aside.

Add carrots, celery, onion and garlic to pot. Cook, stirring often, until veggies are tender.

Add bacon, chicken broth, water, Italian seasoning, pepper and salt. Bring to a boil; reduce heat, cover and simmer 10 minutes.

Add macaroni; cook 8 minutes or until macaroni is slightly underdone. Stir in beans and spinach; return to simmer and cook 2 minutes, or until hot. If desired, serve with Parmesan cheese.

Serves 6 to 8.

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