Spinach Bean Pasta Soup Recipes

SPINACH BEAN SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.

BEAN AND PASTA SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

SPINACH AND BLACK BEAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
• Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

ITALIAN SAUSAGE BEAN AND SPINACH SOUP

Steps:

• Heat olive oil in a 8-10-quart pot over medium-high heat.
• Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
• Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
• Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
• Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
• Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
• Season with salt and pepper.
• Pass more Parmesan cheese at the table.

SPINACH, BEAN & PASTA SOUP

Steps:

• In a large saucepan set over medium heat, heat a drizzle of oil and saute the sausage, breaking it up with a spoon, until it's no longer pink.
• Add the onion and garlic and cook for 2 to 3 minutes, until soft.
• Add the water, pasta, tomato sauce, stock, oregano, and salt and pepper.
• Bring to a boil, reduce the heat, and simmer for about 15 minutes, until the pasta is tender.
• Add the spinach and beans and cook the soup for another 3 to 5 minutes.
• If it seems too thick, thin it with a little extra stock, tomato juice, or water.
• Ladle into bowls and top each serving with Parmesan while it's still hot.

PASTA BEAN SOUP

Steps:

• Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
• Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.