Tuscan Soup (Meatless)

• 1 small onion, chopped
• 1 small carrot, sliced
• 1 tablespoon olive oil
• 2 cans (29 ounces) chicken broth
• 1 cup water
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 can (15–16 ounces) kidney beans or great northern beans, rinsed and drained
• ⅔ cup uncooked small spiral pasta
• 3 cups thinly-sliced fresh escarole or spinach

Ingredients for 4 servings (2.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a 2-quart saucepan, sauté onion and carrot in oil until onion is tender.

   Stovetop
2. 2

   Add broth, water, salt and pepper; bring to a boil.

   Stovetop
3. 3

   Stir in beans and pasta; return to a boil.

4. 4

   Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally.

   Stovetop
5. 5

   Add escarole or spinach and heat through.