Thursday, December 26, 2013
2 small cans beans one white one dark (I like red kidney and cannelini)
large handful of greens (spinach or left over salad greens from night before)
1-2 large ladles full of left over tomato sauce
1 cup uncooked pasta (shells, ditolini, tortellini, or even broken up spaghetti)
4 cups of water and salt to taste
red pepper flakes
Optional: lemon and Parmesan cheese for serving
Place 4 cups of water in a pot add salt to taste (literally just add and taste until it tastes salty).
Add the drained beans and tomato sauce and bring to a boil.
Add the pasta and cook until it is done (see package for time)
Add the red pepper flakes, olive oil, and torn up greens allowing them to wilt in the soup.
Squirt the juice of 1 lemon in soup, taste for salt and serve with Parmesan cheese.