I know most people aren't eating soup much right now since it's summer. Robin is from Ecuador where it is hot and humid every day, all year long and they still eat soup almost daily. We don't eat soup that often, but we do eat it occasionally all year long. This recipe is quick and easy! Gotta love that.
Tuscan White Bean & Spinach Soup
2 t. olive oil
1 garlic clove, finely minced
1 shallot, finely diced
3-4 c. fat free chicken broth or vegetable stock
1 (14 1/2-oz.) can diced tomatoes
1 (14 1/2-oz.) can white beans (cannellini or other)
1/2 c. whole wheat pasta shells or shell pasta
1 t. rosemary
3 c. baby spinach, cleaned and trimmed
1/8 t, black pepper
Dash crushed red pepper flakes
In a large sauce pan, sauté the shallots & garlic in the olive oil. Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil. Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth. Add spinach and cook until wilted.
My son Alex, who was in Japan for 2 years, has asked me a couple of times to make Japanese cheesecake. I've never had it before, so I di...
While getting ready for church this morning, I watched a BYU devotional from the past week. It was called "Waiting Upon the Lord: The ...
This is my very last blog post sharing a missionary letter. Alex will be boarding a plane in a few hours and leaving behind the life he'...
GIVEAWAY CLOSED--- The winner is....Heather. I know it's such a surprise. I will get your prize to you. I hope you like it. -----...