Healthy, Easy and Delicious!

Gemelli White Bean and Spinach Soup

Large Drizzle Olive Oil

1 Large Onion

2 Carrots-Diced

2 Celery Stalks-Diced

3 Garlic Cloves-Diced

Salt and Pepper to Taste

1 – 28 Ounce Can Crushed Tomatoes

1 Tablespoon Dried Parsley

1/2 Tablespoon  Dried Basil

1/2 Teaspoon Ground Nutmeg

1-1 Pound 13 Ounce Can Small White Beans

1-15.5 Ounce Can Cannellini Beans

4 -15.5 Ounce Cans Chicken Broth

1- 10 Ounce Box Frozen Spinach

1/2 Pound Gemelli Pasta

1/2 Cup Grated Pecorino Romano Cheese

In large soup pot drizzle olive oil.  On medium heat saute onions, celery, carrots and garlic, stirring often.   Stir in tomato and cook for 5 minutes.  Add in the remaining ingredients, except pasta. Simmer soup for 30 Minutes.  Taste and adjust salt and pepper if needed.

Meanwhile in a pot of boiling salted water, cook pasta according to box directions.  To serve, add desired amount of pasta in a bowl, then add desired amount of soup.  Sprinkle with Pecorino Romano Cheese. Enjoy!

Serves 6

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