I was ready to try another Cooking Light soup recipe last night when I realized I only had about a cup of broth, so I wound up morphing it into a tasty pasta dish. Tonight I actually made the soup with the leftover bean mixture, and it was also delicious!
Original Recipe (Modified) From: Cooking Light Jan/Feb 2012
Recipe Located At: http://www.myrecipes.com/recipe/tuscan-white-bean-soup-50400000118614/
- 1 tablespoon olive oil
- 2 cups finely chopped onion
- 5 garlic cloves, minced
- 1 cup organic vegetable broth
- 1 teaspoon chopped fresh rosemary (I used dried)
- 2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained
- 2 fresh thyme sprigs (I used dried)
- 2 cups chopped escarole
- 1 cup pureed butternut squash
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons grated fresh Parmesan cheese
- 8 oz angel hair pasta (I made a bit more because the box was a little over half full)
1. Heat a large Dutch oven (I just used a pot) over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Stir in rosemary, thyme, red pepper, salt, and black pepper.
**At this point I removed half of the bean mixture and set it aside to use the next day (today) in the soup. You could just halve the ingredients if you only want to make the pasta, but it did make for a quick dinner tonight, as I just had to add more broth, chopped carrots, and escarole!
2. Add the broth, let it cook down a bit, then stir in the pureed squash. After the squash is incorporated, add the escarole and turn down to low/medium-low so the flavors can meld together.
3. Heat water to a boil, add pasta of your choice and cook to desired “doneness” (I prefer al dente). Toss with bean/squash sauce and top with grated cheese.