Monday, June 23, 2008

spinach and white bean soup

After so much time steaming spinach yesterday, I needed something really easy for dinner. Spinach and white bean soup took about fifteen minutes to cook, during which time I prepped the salad. I just sauteed some onions and garlic in a little olive oil, then added a can of vegetable stock (all I had on hand), some water, and a little low-sodium chicken bouillon, as well as a cup of ditalini and a can of cannellini. Once the pasta was tender, I stirred in some spinach, just until it wilted, then served it up with a little grated asiago. Delicious and satisfying!

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