Average Rating: 4.666666TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 10 servings (about 4 quarts).Ingredients
- 2 tablespoons olive oil
- 7 medium carrots, chopped
- 7 celery ribs, chopped
- 1 medium onion, chopped
- 3 medium zucchini, chopped
- 2 yellow summer squash (about 3 cups), chopped
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage leaves
- 1/8 teaspoon crushed red pepper flakes, optional
- 3 garlic cloves, finely chopped
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
- 1 can (15 ounces) crushed tomatoes
- 2 cartons (32 ounces each) reduced-sodium chicken broth
- 1 cup uncooked ditalini or other small pasta
- 12 cups chopped fresh spinach (12 ounces)
Instructions
- 1. In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squashes are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer.
- 2. Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes.
- 3. Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted.
- 4.
Freeze option: Add remaining beans, but not pasta and spinach. Cool soup; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 7-9 minutes or until pasta is tender. Discard bay leaves. Add spinach and cook until wilted. - 5.
Nutrition Facts
1-1/2 cups: 209 calories, 4g fat (1g saturated fat), 0 cholesterol, 929mg sodium, 35g carbohydrate (10g sugars, 9g fiber), 12g protein.
