A loaf of crusty peasant bread is the only accompaniment needed for this classic soup.
1 tablespoon olive oil
1/2 cup chopped onion
3 garlic cloves, crushed
2 cups water
1 1/2 cups cooked tubetti (about 3/4 cup uncooked small tubular-shaped pasta)
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can tomato puree
1 (10 1/2-ounce) can low-salt chicken broth
8 cups chopped spinach leaves
1 (19-ounce) can cannellini beans or other white beans, drained
2 tablespoons hot pepper sauce
8 teaspoons grated Parmesan cheese
5 lemon wedges
Fresh oregano sprigs (optional)
How to Make It
Heat oil in a large Dutch oven over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add water and next 6 ingredients (water through broth). Bring to a boil, reduce heat, and simmer 20 minutes. Add spinach and beans; cook 3 minutes. Stir in pepper sauce. Sprinkle with cheese. Serve with lemon wedges, and garnish with fresh oregano sprigs, if desired.
Quick, easy, and delicious. I added only one of the two tbsp of hot pepper sauce called for and found that satisfactory (although I may try an additional teaspoon the next time I make it). I used 100% whole wheat pasta shells instead of the tubetti (that was the only small pasta on hand) and vegetarian no-chicken broth. I'm also not sure how much spinach I added; I just used a 6-oz. bag of baby spinach, and that seemed to be enough. I served it with a green salad. A good solid dish that can be prepared quickly for a week-night meal.
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