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Spinach Bean Soup

Source of Recipe

Elaine Thomas


List of Ingredients

1/2 cup chopped onion
3 cloves garlic, minced
1 T olive oil
2 cups water
1 can (15 ounces) tomato puree ( I used a 6 oz can)
1 can (14.5 ounces) chicken broth
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) navy beans, rinsed and drained
5 cups packed torn spinach (torn)
1 1/2 cups cooked small pasta
1/2 teaspoon hot pepper sauce (I did not use this as we don't like spicy hot)
Shredded parmesan cheese (Optional)

Saute onion and garlic in oil until tender. Stir in water, puree, broth and seasonings. Bring to boil. Reduce heat; cover and simmer 20 minutes. Add spinach, beans, pasta, pepper sauce; heat through. Sprinkle with parmesian before serving.


Recipe