Vegetable Soup with Pasta
Serve this hearty soup as a warming appetizer on a chilly night, or with fresh baked bread as a main course.
1 Tbsp. olive oil 1 onion, chopped 2 cloves garlic, minced 1/4 tsp hot red chili flakes 2 ribs celery, chopped 2 carrots, chopped 1 zucchini, chopped 19 oz./ 540 ml. can white kidney beans (drained and rinsed) 28 oz. can plum tomatoes, pureed 4 cups chicken or vegetable stock or water 3/4 cup pasta of your choice (broken spaghetti, egg noodle, alphabets, shells etc...) 10 oz. (280g) fresh or frozen spinach, chopped salt and pepper to taste 1/2 cup grated Parmesan cheese
Heat oil in Dutch oven or stock pot. Add onion, garlic and chili flakes. Cook until fragrant; do not brown. Add celery, carrots and zucchini; cook a few minutes longer. Add beans, tomatoes and stock. Bring to a boil; simmer, covered, 20 to 25 minutes or until vegetables are tender. Puree 1/2 the soup in food processor or blender. Return to remaining soup in pot. Add pasta; cook 8 to 10 minutes or until tender. Add spinach, salt and pepper. Cook 2 minutes. Sprinkle with Parmesan cheese. Makes 6 to 8 servings.