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Using basic canned goods and a few other staples, you can make this comforting soup in just minutes. The trick to achieving a full-bodied homemade flavor from canned chicken broth is to freshen it up with a handful of herbs, some garlic cloves and crushed red pepper. For a meatier flavor, add a little crumbled cooked Italian turkey sausage to the soup.

Source: EatingWell Magazine, Fall 2004

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Recipe Summary test

total:
35 mins
Servings:
8

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.

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  • Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.

  • Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan.

  • Variation: Substitute chickpeas (garbanzo beans) for the cannellini beans; use a food processor to puree them.

  • Ingredient note: Individually quick-frozen (IQF) spinach is sold in convenient plastic bags. If you have a 10-ounce box of spinach on hand, use just over half of it and cook according to package directions before adding to the soup in Step 3.

Tips

Ingredient Note: Individually quick-frozen (IQF) spinach is sold in convenient plastic bags. If you have a 10-ounce box of spinach on hand, use just over half of it and cook according to package directions before adding to the soup in Step 3.

Nutrition Facts

1 cup
92 calories; protein 6.3g; carbohydrates 14.1g; dietary fiber 1.8g; sugars 1.9g; fat 1.3g; saturated fat 0.6g; cholesterol 3mg; vitamin a iu 798IU; vitamin c 12.1mg; folate 42mcg; calcium 71.7mg; iron 1.1mg; magnesium 10.4mg; potassium 277.3mg; sodium 537.9mg; thiamin 0.1mg.

1 1/ 2 starch, 1 vegetable, 1 lean meat

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