Now that the weather is finally cooling down, I can break out my soup pot and prepare for some cozy dinners. Here is an easy and healthy recipe for an Italian favorite.
2 tsp extra virgin olive oil
2 cloves garlic, minced
1 small sweet onion, chopped (about 1/2 cup)
2- 14 1/2 oz cans of chicken broth
15 oz can of diced tomatoes with onions and garlic
15 oz can of white beans, drained and rinsed
1/2 cup ditalani pasta ( I can never find this at the store so I use mini shells)
1/2 lb fresh spinach leaves with the stems cut off
1/4 tsp salt
Warm oil in a large soup pot or sauce pan over medium heat. Add onion. Cook for about 3-5 minutes stirring often. Add broth, tomatoes with their juice, beans, and uncooked pasta. Allow pasta time to cook. Once pasta is edible, add spinach and salt. Cook about 2-3 minutes to let the spinach wilt. Pour soup into a bowl and top with pieces of bread for dipping and parmesan cheese.