Western bean soup romano
Created by Margaret, Friday, 18 September 2009
Ingredients
1/2 lb Mixed white and colored
-beans
1 Clove garlic, minced
1/2 c Chopped onion
1 tb Olive oil
2 qt chicken broth or stock
1 ts Oregano, crushed
1 cn (8 oz) tomatoes, crushed
2/3 c Julienne-cut carrots
1/2 c Julienne-cut celery
1 2/3 c Bite-sized pieces of
-spinach, loosely packed
1/2 c Small cooked shell pasta
Salt
1/2 c Grated Romano cheese
Methods/steps
Sort, rinse and soak beans by preferred method (described below). To
maintain color integrity, soak white and colored beans separately.
Saute garlic and onion in oil. Add drained beans, broth and oregano.
Simmer, covered until beans are tender. Add tomatoes, carrots and
celery. Simmer for 15 minutes longer. Stir in spinach and pasta;
adjust seasoning with salt. Simmer for 5 minutes or only until
thoroughly heated.