Cookbook:Tuscan Soup (Meatless)

| Italian cuisine | Vegetarian Cuisine | Soups

Ingredients

 * 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

Procedure

 * 1) In a 2-quart saucepan, sauté onion and carrot in oil until onion is tender.
 * 2) Add broth, water, salt and pepper; bring to a boil.
 * 3) Stir in beans and pasta; return to a boil.
 * 4) Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally.
 * 5) Add escarole or spinach and heat through.

Notes, tips, and variations

 * May substitute vegetable broth for chicken broth.