White Bean & Roast Garlic Soup

This is very quick since we used canned beans. We find quality brands to be quite acceptable, but you are free to be a purist, if you like. We cooked the pasta in the soup to give the broth a little thickness. If you prefer a clear broth, cook the pasta on the side.

• 6 cups vegetable broth
• 3 teaspoons roasted garlic
• 1 bay leaf
• 1 cup small pasta, click to see varieties
• 2 (15 ounce) cans cannellini beans
• 1 bunch spinach,stems removed and shredded in 1/2 inch slices
• Salt and freshly milled pepper to taste
• Heaping mound of parmigiano cheese
• 6 -8 slices Italian bread toasted

METHOD

Using a whisk, combine garlic with vegetable broth. Drop in bay leaf. Add 1 1/2 cups water and bring to a boil. Stir in pasta, cover and cook according to package directions until almost done.

Remove bay leaf. Stir in beans, shredded spinach, salt and freshly milled pepper. Reduce heat to medium and simmer until spinach is wilted and pasta is al dente.

Place one slice of toast in the bottom of each soup bowl. Ladle soup on top and sprinkle with parmigiano cheese.

Serves: 6 - 8

Contributor: inmamaskitchen

 

PASTA VARIETIES There are numerous little pastas, but we liked a delicate one for this dish. You can choose from orzi, which look like rice; farfalline which are tiny bows; conchighliette which are small shells; or stelline which are small stars, used in baby soups.

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