NO PHOTO
Ingredients
ServingsOriginal: Serves 4
- onion, small; chopped1
- carrot, small; sliced1
- olive oil1 tbsp
- chicken stock, 29 ounces; chicken broth2 can
- water1 cup
- salt1/4 tsp
- pepper1/4 tsp
- kidney beans or great northern beans, 15–16 ounces; rinsed and drained1 can
- spiral pasta, small; uncooked2/3 cup
- escarole or spinach, fresh; thinly sliced3 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
In a 2-quart saucepan, sauté onion and carrot in oil until onion is tender.
Add broth, water, salt and pepper; bring to a boil.
Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally.
Add escarole or spinach and heat through.
