Spinach Bean Pasta Soup Recipes

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SPINACH, BEAN & PASTA SOUP



Spinach, Bean & Pasta Soup image

This is absolutely heaven. I made it without the sausage, and it was delicious. This is a definite make-again recipe. Recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories     Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

canola oil (for cooking) or olive oil (for cooking)
1 mild Italian sausage or 1 chorizo sausage
1 onion, chopped
3 garlic cloves, crushed
2 cups water
1c pasta (fusilli or other small pasta)
14 ounces tomato sauce or 14 ounces diced tomatoes
3 cups chicken stock or 3 cups vegetable stock
1 teaspoon dried oregano or 1 teaspoon basil
salt
pepper
3 cups spinach (torn or coarsely chopped)
2 cups white beans (rinsed and drained) or 2 cups kidney beans (rinsed and drained)
parmesan cheese, freshly grated for serving

Steps:

  • In a large saucepan set over medium heat, heat a drizzle of oil and saute the sausage, breaking it up with a spoon, until it's no longer pink.
  • Add the onion and garlic and cook for 2 to 3 minutes, until soft.
  • Add the water, pasta, tomato sauce, stock, oregano, and salt and pepper.
  • Bring to a boil, reduce the heat, and simmer for about 15 minutes, until the pasta is tender.
  • Add the spinach and beans and cook the soup for another 3 to 5 minutes.
  • If it seems too thick, thin it with a little extra stock, tomato juice, or water.
  • Ladle into bowls and top each serving with Parmesan while it's still hot.

Nutrition Facts : Calories 222.9, Fat 6.3, SaturatedFat 2, Cholesterol 15.6, Sodium 646.5, Carbohydrate 29.2, Fiber 5.9, Sugar 5.8, Protein 13.5

SPINACH AND WHITE BEAN SOUP



Spinach and White Bean Soup image

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
1 carton (32 ounces) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.

ITALIAN SAUSAGE BEAN AND SPINACH SOUP



Italian Sausage Bean and Spinach Soup image

I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste --- this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal --- you will love this soup!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 5 1/2 quarts (approx)

Number Of Ingredients 14

2 1/2 lbs Italian sausage (removed from casings)
2 tablespoons olive oil
2 large carrots, peeled and coarsley chopped
1 large onion, finely chopped
2 tablespoons minced fresh garlic
2 teaspoons dried chili pepper flakes (optional or to taste)
3 teaspoons dried basil (or to taste)
2 -3 quarts chicken broth
2 (14 ounce) cans diced tomatoes
2 (15 ounce) cans cannellini beans, rinced and drained (white beans)
2 cups large uncooked shell pasta
12 ounces fresh spinach (can use frozen)
1/4 cup grated parmesan cheese (or to taste)
salt and black pepper

Steps:

  • Heat olive oil in a 8-10-quart pot over medium-high heat.
  • Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
  • Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
  • Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
  • Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
  • Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
  • Season with salt and pepper.
  • Pass more Parmesan cheese at the table.

Nutrition Facts : Calories 1155, Fat 66.7, SaturatedFat 22.4, Cholesterol 121.6, Sodium 4187.5, Carbohydrate 72.6, Fiber 14.2, Sugar 13.2, Protein 64.9

ITALIAN WHITE BEAN AND SPINACH SOUP



Italian White Bean and Spinach Soup image

Make and share this Italian White Bean and Spinach Soup recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 medium onion, chopped
1 stalk celery, chopped
1 garlic clove, finely chopped
white kidney beans, rinsed and drained (cannellini)
2 cups water
1 (14 1/2 ounce) can chicken broth
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon dried thyme
10 -12 ounces spinach, tough stems trimmed
1 tablespoon fresh lemon juice
freshly grated parmesan cheese (optional)

Steps:

  • In 3-quart saucepan, heat oil over medium heat.
  • Add onion and celery; cook, stirring, until celery is tender,5 to 8 minutes. Stir in garlic and cook 30 seconds.
  • Add beans, water, broth, pepper, and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.
  • Roll up several spinach leaves together, cigar fashion, and thinly slice. Repeat with remaining spinach.
  • With slotted spoon, remove 2 cups beans from soup mixture and reserve.
  • Spoon one-fourth of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
  • Pour into bowl.
  • Repeat with remaining mixture.
  • Return puree and reserved beans to saucepan; heat to.
  • boiling over medium-high heat.
  • Stir in spinach and cook until wilted, about 1 minute.
  • Remove from heat and stir in lemon juice.

TUSCAN WHITE BEAN & SPINACH SOUP



Tuscan White Bean & Spinach Soup image

This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.

Provided by justcallmetoni

Categories     Pasta Shells

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 garlic clove, finely minced
1 shallot, finely diced
3 -4 cups fat free chicken broth or 3 -4 cups vegetable stock
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can white beans (cannellini or other)
1/2 cup whole wheat pasta shells or 1/2 cup shell pasta
1 teaspoon rosemary
3 cups Baby Spinach, cleaned and trimmed
1/8 teaspoon black pepper
1 dash crushed red pepper flakes

Steps:

  • In a large sauce pan, sautee the shallots & garlic in the olive oil.
  • Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
  • Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
  • Add spinach and cook until wilted.

PASTA BEAN SOUP



Pasta Bean Soup image

A quick and easy soup for a snowy day. Most of the ingredients are in your pantry. Sprinkle each serving with Parmesan cheese and serve with a hearty bread.

Provided by RAGTIMEWALTZER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 ½ teaspoons extra-virgin olive oil
1 pound bulk sausage
2 teaspoons minced garlic
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (15.5 ounce) can navy beans, drained
3 ½ cups beef stock
3 ½ cups chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch red pepper flakes, or more to taste
1 ½ cups frozen chopped spinach
1 cup ditalini pasta

Steps:

  • Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
  • Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

Nutrition Facts : Calories 220 calories, Carbohydrate 21.1 g, Cholesterol 21.9 mg, Fat 9.6 g, Fiber 3.6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 926.1 mg, Sugar 3.2 g

BEAN AND PASTA SOUP



Bean and Pasta Soup image

We're always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it's fast, filling and delicious. Once school starts, I make it every week. -Maria Gooding, St. Thomas, Ontario

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 5 servings.

Number Of Ingredients 16

1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups shredded fresh spinach
1/4 cup shredded Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 588mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

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