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| SOUP Heat the oil in a 4 quart soup pot over medium heat. 2 Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes. 3 Add the chicken broth, tomatoes and bay leaf. 4 Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot. 5 Squeeze the water from the thawed spinach and add to the pot. 6 Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes. 7 Add the macaroni and cook until tender according to package directions. (About 10 minutes.). 8 Serve sprinkled with grated parmesan and/or pecorino romano. Read more at: http://www.food.com/recipe/hearty-tuscan-white-bean-soup-192495?oc=linkback |
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