White Bean Soup
a recipe that serves 6 by
Ingredients:
1 small can (14.5 oz) low fat, low sodium chicken broth (like College Inn)
10 cups water
4 spoons granular chicken bouillon
1 tablespoon Canola oil
1/2 small onion, diced
2 cloves garlic, minced
2 cans (approx. 15 oz each) white beans like: cannellini, small white beans, butter beans, drained and rinsed
1 cup Ditalini, (pasta), uncooked
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon dried parsley
2 tablespoon grated Romano cheese
1 10-12 oz bag of fresh spinach
Optionals:
1/3 cup vegetable flakes, soak for 10 minutes in enough hot water to cover the vegetables well
2 tablespoons ketchup
Directions:
1. In a stock pot sprayed with pam add oil and heat on medium heat. When oil is hot add onion and garlic and saute until onions are translucent. Add soaked vegetable flakes with the little bit of liquid it is in and saute for another 2 minutes.
2. Adjust heat to high, stir in beans, water, granules, onion and garlic powder, parsley and pepper and bring to a boil. When boiling, add ketchup, stir well and return to a boil. Reduce heat and simmer for 15 minutes.
3. Add Ditalini, cook until al dente, about 15 minutes.
4. Add spinach and stir until wilted, shut off heat. Stir in grated cheese and then, stir in can of chicken broth.
5. Garnish with a sprinkle of cheese if desired.
Note:
You can use your favorite grated cheese and/or garnish with a sliver of that cheese. Substitute Ditalini with small elbows or shells. Use two different kinds of white beans.