| |
| |
| 2 tsp |
|
olive oil |
|
| 1 |
|
garlic clove, finely minced |
|
| 1 |
|
shallot, finely diced |
|
| 3-4 cups |
|
chicken broth |
|
| 1 |
|
(14 1/2 ounce) can diced tomatoes |
|
| 1 |
|
(14 1/2 ounce) can white beans (cannellini or other) |
|
| 1/2 cup |
|
whole wheat pasta shells or shell pasta |
|
| 1 tsp |
|
rosemary |
|
| 3 cups |
|
baby spinach, cleaned and trimmed |
|
| 1/8 tsp |
|
black pepper |
|
| 1 dash |
|
crushed red pepper flakes |
|
|
|
| |
| 1 |
In a large sauce pan, sautee the shallots & garlic in the olive oil. |
| 2 |
Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil. |
| 3 |
Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth. |
| 4 |
Add spinach and cook until wilted. If freezing, it's best to leave pasta out till ready to serve. |
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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