Recipe by RAGTIMEWALTZER
"A quick and easy soup for a snowy day. Most of the ingredients are in your pantry. Sprinkle each serving with Parmesan cheese and serve with a hearty bread."
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1 1/2 teaspoons
extra-virgin olive oil
2 (14.5 ounce) cans
fire-roasted diced tomatoes
1 (15.5 ounce) can
navy beans, drained
3 1/2 cups
3 1/2 cups
red pepper flakes, or more to taste
1 1/2 cups
frozen chopped spinach
Absolutely delicious. Leftovers taste even better. Have added this to my permanent recipe book!
I used 1 1/2 lbs. sausage because we like meat in our soups. I did notice on leftovers for the next day that the spinach and pasta tended to soak up a lot of the stock so had to add more.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Bean Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 87
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