Ingredients
Scale
- 2 teaspoons oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 stalks celery, chopped
- 6 cups tomato broth or equal parts tomato juice and water
- 1 1/8 cups Randall Great Northern Beans, drained and rinsed
- salt (to taste)
- 1 cup small whole wheat shells or macaroni
- 5 cups shredded spinach or lettuce
- Grated Parmesan cheese
Instructions
- Heat oil in a 5-quart pot and sauté garlic, onion, and celery for 5 minutes, or until onion is softened.
- Add broth and Randall Beans, bring to a boil, cover, and simmer for 10 minutes. If beans are not tender, cook until they are. Add salt as needed.
- Add pasta, cover, and simmer until tender, 10 to 15 minutes.
- Add greens, cover and cook for 5 minutes.
- Serve, adding cheese to taste at the table. Serves 8 as a soup or 4 as a main course.