This soup is really like Minestrone and very easy to make. I like that it didn’t take long to simmer on the stove and it didn’t make a ton of soup. I think that I would use a can of diced tomatoes next time just to save having to cut up the stewed tomatoes. I also just ripped up the spinach instead of chopping it ~ very easy. Tubetti pasta would work well in this recipe, too ~ actually any small pasta would work I think. I served it with a loaf of sourdough bread from Panera ~ yum!
I found the recipe in a Taste of Home Christmas recipe magazine.
Shells and Spinach Soup
3 cups chicken broth
1 (14.5 oz) can stewed tomatoes, cut up
1 cup uncooked small shell pasta
1 tsp chicken bouillon
1 clove garlic, minced
1 (15 oz) can cannellini beans or another white bean, rinsed
1 cup chopped fresh spinach
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp pepper
Grated Parmesan cheese for garnish
In a large saucepan or Dutch oven, combine the broth, tomatoes, pasta, bouillon, and garlic and bring to a boil.
Reduce the heat and simmer, uncovered, for 5-7 minutes or until pasta is just about tender.
Stir in the beans, spinach, basil, oregano, and pepper and cover and simmer for 10 or until heated through and pasta is tender.
Serve in soup bowls and sprinkle with Parmesan cheese.
Makes 4 to 5 servings.