1 onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
4 C vegetarian chicken broth (regular for non vegetarians)
1 can of diced tomatoes + the juice
2 cans of cannellini beans with the liquid
2 tsp chopped fresh thyme
1 box of frozen spinach, thawed and squeezed dry (or a 12 oz. package of Frozen Cut Leaf Spinach) I prefer the cut leaf, but it may not be available to everyone.
2 C Orechiette Pasta (Cappelletti, Conchiglie, Farfalle, Tripolini, your choice)
Salt and Pepper to taste
Prepare the soup in a large soup pot or pasta pot.
Heat oil and saute onion and garlic for 5 minutes
Add red pepper for another 3 minutes
Add broth, tomatoes, beans and pasta
Bring to a boil, reduce heat and simmer for 20 minutes
Add thyme and spinach and continue simmering for 5 more minutes.
Season to taste
Serve with homemade Country Artisan Bread.
1 small round loaf of Pain de Campagne or other artisan bread.
Cut into 1 inch cubes
In a bowl, toss the bread cubes with 1/2 - 3/4 C Extra Virgin Olive Oil, 1 tsp dried oregano and 1 tsp dried rosemary.
Spread out the bread cubes in a single layer on a sheet pan.
Preheat the oven to 300 degrees.
Bake for 15 minutes, stir and toss the cubes and continue to bake another 15 minutes.
Peace in the Kitchen!