Gluten-Free Italian White Bean, Spinach and Pasta Soup

on August 07, 2021

 

INGREDIENTS – 4 SERVINGS:

  • 1 Tbs. Olive Oil, Extra Virgin
  • 2 garlic cloves
  • 6 cups Vegetable or Chicken Broth (made with Mom’s Place Bouillon)
  • 2 Tbs. Lemon Juice
  • 1 1/4 tsp Sea Salt
  • 1 tsp Rosemary, fresh
  • 6 oz GF Pasta
  • 15 oz Cannellini Beans (or whatever Beans you have!)
  • 10 oz Fresh Baby Spinach
  • 1/4 C Shredded Parmesan

DIRECTIONS:

Heat the oil in a large saucepan or stockpot over medium-high. Add the garlic and sauté until golden, about 1 minute.

Add the broth, lemon juice, salt and rosemary and bring to a boil over high. Stir in the Mom’s Place GF Pasta and beans and bring back to a boil.

Reduce heat to medium-low and simmer uncovered until the pasta is cooked through, about 10-15 minutes, stirring occasionally.

Stir in the spinach to wilt, about 1 minute. Adjust seasoning.

Ladle into bowls, sprinkle with the shredded (or shaved) parmesan, and serve. If desired, serve with crushed hot pepper flakes and/or lemon zest.

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