Tuscan Trattoria Soup
Crushed and whole white beans bring hearty substance to the lively combination of ditalini pasta, chopped onion, carrots, parsley, zucchini, lemon zest and fresh escarole or spinach.
Ingredients
Prepare the Soup
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White beans, 15 oz. cans 1 can
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Olive oil 1 Tbsp
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Onion, finely chopped 0.5 cup
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Kidney beans, crushed, 15 oz. cans 1 can
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Thyme, whole, dried 0.5 tsp
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Garlic clove, minced 3 each
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Carrots, diced 1 cup
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Zucchini, diced 1 cup
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Small pasta (ditilini), uncooked 0.5 cup
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Parsley, flat-leaf, fresh, chopped 0.25 cup
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Lemon rind, grated 0.5 tsp
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Salt 0.25 tsp
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Red pepper, crushed 0.25 tsp
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Escarole or spinach, fresh 1 cup
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Parmesan cheese, grated (optional) 5 tbl
Preparation
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Prepare the Soup
- Heat oil in pan over medium heat.
- Add onion, thyme, garlic and carrots. Sauté for 5 minutes.
- Add beans and broth. Bring to a boil.
- Cover, reduce heat and simmer for 15 minutes.
- Add remaining ingredients except for escarole or spinach.
- Cook for 15 minutes or until the pasta is done.
- Add escarole or spinach.
- Sprinkle with cheese.