white bean and arugula noodle soup

Got this one from Parents magazine! 🙂

3 c. cooked white beans with cooking liquid
2 tomatoes, chopped, total 2 c. (or 2 c. diced canned)
1.5 c. water
1 c. ditalini or other small pasta
2 c. arugula
2 tsp. balsamic vinegar
grated parmesan cheese

Bring beans, tomatoes and water to boiling in a large saucepan and then add pasta. Simmer, uncovered, until pasta is cooked. Remove from heat and add arugula, vinegar and fresh ground pepper to taste, serve topped with cheese.

One comment
  1. I was surprised at how good this was, especially considering that start to finish, it took me 25 minutes to make (I used canned beans and tomatoes, so I didn’t have to cook the beans or cut the tomatoes myself). Next time, i might pick a different pasta, though. I’d like it to be more substantial in the soup. Make this!!!

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