I had one of those nights that I had no idea what to cook, so I looked in the pantry to see what ingredients I had. I had broth, ditalini pasta, cannellini beans… “SOUP!”, my brain said. So I ran to the grocery store to get a few other things and this magically flavorful cannellini bean soup happened. It was too goo not to share, so here you go!
Cannellini Bean Soup
32 oz Vegetable Broth
28 oz diced tomatoes in juice
15 oz can cannellini beans
3 cloves of garlic, minced
1/2 yellow onion, diced
2 cups baby spinach
10oz Ditalini pasta
2 TBSP EVOO
Salt & Pepper
Sautee the garlic and onion in 2 TBSP of EVOO and salt. Boil water in a separate pot for the pasta. (Cooking the pasta separately keeps it from absorbing too much of the broth when you store it.) Once the garlic and onion is aromatic, add the veggie broth, tomatoes in their juices, and cannellini beans. Season to taste with salt and pepper. Let this simmer for 15 minutes, then add the spinach. Allow it to wilt. Once the pasta is done, drain, rinse and add to the pot of broth.
This makes 6-8 servings, so it’s perfect to use as a meal prep recipe for an easy lunch or quick dinner! If you make it, please let me know! I’d love to know what you think. If you post a pic, make sure to tag #NurturedKitchen. ENJOY!
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