4 14-ounce cans
reduced-sodium chicken broth
garlic, crushed and peeled
4 4-inch sprigs
fresh rosemary, or 1 tablespoon dried
crushed red pepper
1 15-1/2-ounce or 19-ounce can
cannellini, (white kidney) beans, rinsed, divided
1 14-1/2-ounce can
medium pasta shells, or orecchiette
individually quick-frozen spinach, (6 ounces) (see Ingredient note)
extra-virgin olive oil, (optional)
freshly grated Parmesan cheese
- Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.
- Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.
- Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan. Variation: Substitute chickpeas (garbanzo beans) for the cannellini beans; use a food processor to puree them.
Ingredient Note: Individually quick-frozen (IQF) spinach is sold in convenient plastic bags. If you have a 10-ounce box of spinach on hand, use just over half of it and cook according to package directions before adding to the soup in Step 3.
© Meredith Corporation. All rights reserved. Used with permission.
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