This healthy Bean Soup is so delicious and hearty AND so easy to make.
In this recipe I used spinach in the soup, but I have also used broccoli rabe or kale and it's amazing.
You can also eat this soup without the pasta. But I love the pasta it.
I like to break the spaghetti into tiny pieces and then boil them up separately. I do this because if I have leftovers, this keeps the pasta from getting too mushy.
I love the BIO brand of pasta. It checks off all the boxes for me when it comes to a great pasta brand.
Bean Soup
Ingredients
(Serves 6)
⅔ Cups Olive Oil
⅛ tsp. Red Pepper Flakes
4 oz. Onion, chopped
6 oz. Carrots, peeled and diced
5 oz. Celery, diced
1 lb. Potatoes, peeled and cut into small cubes
2 tsp. Salt
½ tsp. Pepper
2 (15oz) Cans Cannellini Beans, rinsed and drained
1 Small Can of Whole Tomatoes, remove the tomatoes from the can and chop (about 5 plum tomatoes)
5 Cups Water
4 Cups of Spinach, chopped
1 Pecorino Romano Cheese End
3/4 lbs. Spaghetti, broken into pieces
Method
In a small soup pot, heat up the olive oil. Add in the red pepper flakes and onions. Cook on low for 5 minutes.
Add in the carrots and celery and continue to cook for about 6 minutes.
Add in the potatoes. Season with salt and pepper. Stir gently and cook for about 8 minutes until the potatoes start to soften.
Add in the beans and the tomatoes. Stir and cook for 5 minutes.
Add in the water.
Add in the water. Bring to a slight boil and add in the kale. Simmer about 10 minutes.
Add in the Pecorino Romano cheese end, stir and cook for about 8 minutes.
Boil your pasta water and boil the spaghetti. Drain
OR YOU CAN
Add the pasta directly to the soup. Cook the soup until the pasta is al dente, about 8 minutes.
Serve topped with a drizzle of olive oil and sprinkle with grated Pecorino Romano.
NOTE: when you are cooking the pasta in the soup it may become too thick. Use your judgment. If it becomes too thick add a little water.