Cookbook:Tuscan Soup (Meatless)

Tuscan Soup (Meatless)
Category	Soup recipes
Servings	4
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes | Italian cuisine | Vegetarian Cuisine | Soups

Ingredients

• 1 small onion, chopped
• 1 small carrot, sliced
• 1 tablespoon olive oil
• 2 cans (29 ounces) chicken broth
• 1 cup water
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 can (15–16 ounces) kidney beans or great northern beans, rinsed and drained
• ⅔ cup uncooked small spiral pasta
• 3 cups thinly-sliced fresh escarole or spinach

Procedure

1. In a 2-quart saucepan, sauté onion and carrot in oil until onion is tender.
2. Add broth, water, salt and pepper; bring to a boil.
3. Stir in beans and pasta; return to a boil.
4. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally.
5. Add escarole or spinach and heat through.

Notes, tips, and variations

• May substitute vegetable broth for chicken broth.