Preparação

Heat oil in large saucepan over medium-high heat. Saute celery, carrots, onion and garlic for 5 minutes. Stir in tomatoes, chicken broth, 1 soup can water for 28 oz. can tomatoes or 2 cups water for 19 oz. can tomatoes. Add basil, rosemary and sugar. Bring to a boil. Stir in small pasta shells or other small pasta. Reduce heat to simmer. Simmer over medium heat 10 minutes, stirring occasionally, or until pasta is tender. Stir in kidney beans and spinach and heat through, about 2 minutes. Ladle into soup bowls; sprinkle with cheese, if desired and serve immediately.

Ingredientes

  • 1 Tablespoon vegetable oil
  • 2 stalks celery, sliced
  • 2 medium carrots, thinly sliced
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 – 19 oz. or 28 oz. can diced tomatoes
  • 1 – 10 oz. can chicken broth
  • water
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon sugar
  • 1 cup small pasta (shells, macaroni, wagon wheels)
  • 1 – 19 oz. can white kidney beans, rinsed and drained
  • 2 cups shredded fresh spinach