Recipes
White Bean Soup with Pasta
- Dinner
We use mirepoix—a combination of onion, celery and carrots—to flavor this white bean soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.
Ingredients
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1 tablespoon extra-virgin olive oil
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1 ½ cups frozen mirepoix (diced onion, celery and carrot)
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2 cloves garlic, minced
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1 teaspoon Italian seasoning
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1 teaspoon salt
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¼ teaspoon crushed red pepper
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¼ teaspoon ground pepper
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1 28-ounce can no-salt-added diced tomatoes
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2 cups low-sodium no-chicken broth or chicken broth
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1 15-ounce can low-sodium cannellini beans, rinsed
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8 ounces small whole-wheat pasta, such as elbows
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1 ½ cups frozen cut-leaf spinach
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4 tablespoons grated Parmesan cheese
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