[recipe] Tomato, Spinach and Pasta soup

[Guest guest]

This recipe is ready in a half hour or less! Delicious accompaniment

to a veggie burger or pizza.

 

Tomato, Spinach & Pasta Soup

 

3 cloves garlic, minced or pressed

2 tsp olive oil

6 cups water

4 vegetable boullion cubes

1 28-oz can crushed or diced tomatoes

1/4 tsp dried sage

1 cup small pasta (ditalini)

1 10-oz box frozen chopped spinach

1 15-oz can white beans, drained & rinsed

grated parmesan cheese (garnish)

 

In a 4-qt pot, heat olive oil and garlic over medium heat until

aromatic. Add water, tomatoes, boullion cubes & sage. Bring to a

boil. Stir in pasta and cook 5 minutes, stirring occasionally, Add

frozen soinach and cook another 5-7 minutes, breaking up spinach as

it thaws. Pasta should be tender. Stir in beans and heat through,

another minute or two. Serve sprinkled with Parmesan cheese

(optional).

 

I prefer using Rapunzel no-salt boullion, or replace the

water/boullion cubes with veggie broth, and add sea salt to taste.

Some of those brands of veggie boullion are nothing but salt cubes -

nasty, and way too salty for me!