Tuesday, August 14, 2012

Tuscan Soup



We've made this recipe a handful of times, and it always hits the spot- especially if it's cold outside! Definitely a comfort food, and it's easy to add other elements depending on what you have on hand. Last time we made it, we added 2 chicken breasts, cubed. Next time we plan on adding long grain wild rice, substituting fresh carrot for canned (I have a tendency to get distracted and cook the carrots too long, plus this simplifies things a bit), and maybe adding an extra can of broth, as the noodles soak up quite a bit of it.

1 small carrot, sliced
1 small onion, chopped
1 tablespoon olive oil
2 cans (14.5 oz each) chicken broth
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 can (15 to 16 oz) white kidney or great northern beans, rinsed and drained
1 2/3 cup uncooked small spiral pasta
3 cups thinly sliced escarole or spinach

1. In a 2-quart saucepan, saute carrots in oil. When the carrots are almost done, add onion and saute a bit longer. Add the broth, water, salt, and pepper; bring to a boil. Stir in beans and pasta; return to a boil.
2. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole or spinach; heat through.

Yield: 4 servings

{Kudos to Taste of Home cookbook!}

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