Pasta and Bean Soup

1. 1

   Heat broth, carrots and celery in a large Dutch oven.

2. 2

   Sprinkle dried herbs, stir and simmer for 10 minutes.

3. 3

   Puree or mash 1/2 of the white beans in a small bowl.

4. 4

   Add the mashed beans, the remaining beans and the chopped tomatoes to the broth and stir well.

5. 5

   Add pasta and simmer for 5 minutes.

6. 6

   Stir in spinach and cook for 2-3 minutes more.

7. 7

   Ladle into 6 bowls.

8. 8

   Garnish with ground black pepper.

9. 9

   Serve with warm crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.