Description
Warm up with a bowl of hearty White Bean Soup, packed with white beans, tomatoes, carrots, potatoes, and fresh spinach. A comforting vegetarian meal perfect for chilly nights.
Ingredients
Units Scale
- 1 large potato, cut into small cubes
- 1 carrot, cut into small cubes
- 4 pcs shiitake mushrooms, chopped
- 1/2 cup macaroni pasta
- 400 g can diced tomatoes
- 400 g can white beans
- 4 cups Baby Spinach, cleaned and trimmed
- 3 cloves garlic, minced
- 2 small shallots, finely diced
- 4 cups chicken stock or vegetable stock (for vegetarian version)
- 1 tsp dried rosemary
- 1 tsp crushed red pepper flakes
- freshly ground black pepper
- parmesan cheese, to garnish
- olive oil
Instructions
- In a large saucepan, heat olive oil over medium heat. Add shallots, garlic, shiitake mushrooms, and carrots. Sautee until vegetables begin to soften.
- Add chicken or vegetable stock, diced tomatoes, white beans, and dried rosemary to the pot. Season with crushed red pepper flakes and black pepper. Bring to a boil.
- Stir in potato cubes and macaroni pasta. Cook for 12 minutes or until pasta is al dente. Add more broth if the soup seems too thick.
- Once pasta is cooked, add baby spinach to the pot and cook until wilted.
- Serve the soup hot, garnished with generous amounts of Parmesan cheese.