Tuscan Soup

Serves: 4

1 small onion, chopped
1 small carrot, sliced
1 T. oil
2 cans (14.5 oz. each) chicken broth
1 c. water
3/4 t. salt
1/4 t. pepper
1 can (15 oz.) great northern beans, rinsed and drained
2/3 c. uncooked small pasta
3 c. thinly sliced spinach

In a large saucepan, saute onion and carrot in oil over medium-high heat until vegetables are tender. Add broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until past is cooked, stirring occasionally. Add spinach; heat through.

Tips: I loved this soup with the combination of beans, pasta and spinach. I used large shell pasta but any small pasta will work. Although this soup is meatless, if you want to make it vegetarian try using vegetable broth in place of the chicken broth. I also shared this recipe at Our Krazy Kitchen, Balancing Beauty & Bedlam's Tasty Tuesday and I Heart Naptime's Sundae Scoop.

Recipe from Taste of Home 30-Minute Cookbook