Beans are a great source of fiber and can add substance to any vegetarian dish. I love this vegetarian recipe because it’s very healthy, inexpensive, and it doesn’t take that long to make. It also tastes great reheated for lunch the next day! Plus its the subject of one of my favorite childhood rhymes “Beans beans the magical fruit the more you eat the more you….” :) (fill in the blank!) You can enjoy this soup as either a side dish or a main dish depending how much you choose to make. You can also modify this recipe to make it more hearty by adding Kidney beans as well (pink beans).
- 2 tablespoons chopped onion
- 1/2 clove garlic, minced
- 1-1/2 teaspoons butter
- 1/2 teaspoon olive oil
- 1-1/2 cups vegetable broth (or Boullion)
- 3 tablespoons uncooked ditalini or other small pasta, prepared as instructed on box
- 1/4 cup canned white kidney (cannellini) beans
- 1/4 cup canned diced tomatoes
- 1/4 cup torn fresh spinach
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Shredded Parmesan cheese
- In a saucepan, saute onion and garlic in butter and oil until slightly browned (not burnt!)
- Add broth; bring to a boil.
- Add pasta; reduce heat.
- Simmer, uncovered, for 10 minutes or until pasta is tender. Add the beans, tomatoes, spinach, pepper and salt. Cook 5 minutes longer or until heated through. Serve topped with Parmesan cheese.