Cooking Light has a series called Super Fast 20 Minute Cooking and I recently re-mixed their Spinach, Pasta and Pea Soup recipe from the October '11 issue. This soup is indeed quick. And I love the lemon, the small hint of oregano (a spice I rarely use), and the massive amounts of garlic and scallions I added. Plus the addition of a shredded rotisserie chicken breast made this the perfect, quick fix that got me through the first day of a miserable cold.
Spinach, Pasta, Bean and Chicken Soup
Inspired by Cooking Light
1 T extra virgin olive oil
4 garlic cloves chopped
4 thinly sliced scallions
4 cups fat free, lower sodium chicken broth
2 cups water
3/4 cup broken pasta- I used linguini, Cooking Light used orzo
1 lemon zested- Cooking Light called for 1 T of zest and I just didn't have another lemon
Juice of 1 lemon -Cooking Light called for 1 T of juice, and that didn't seem enought for me so I used the whole lemon
1 15 oz can cannellini beans rinsed and drained -Cooking Light used chick peas
1/2 tsp dried oregano -Cooking Light used 1 T fresh oregano
1/2 tsp freshly ground pepper
1/4 tsp lemon pepper- my contribution
1/2 tsp red pepper flakes- my contribution
1/2 tsp kosher salt
1 6 oz package fresh baby spinach
Parmesan cheese for garnish
Breast meat from a rotisserie chicken shredded- my contribution
Heat a large saucepan over medium low heat. Add olive oil to pan and swirl to coat. Add garlic and scallions and cook for a minute or two. Lower heat or remove pan from heat if garlic begins to burn. Back on the heat, add chicken broth and 2 cups of water and bring to a boil. Add pasta, lemon rind, oregano, salt, pepper, red pepper flakes and cannelini beans. Cover and cook 10 minutes. Lower or turn off heat. Add chicken, lemon juice and spinach. Cover and serve when spinach is wilted. Top each serving with a few tablespoons of cheese. And if you're really ailing, I think a dash or two of hot sauce in your bowl might be a good thing.
Here's to a healthy winter season with lots of recipes and remedies that will get us through the sniffles and actual illnesses. And a very happy Thanksgiving to all. I'm looking forward to spending my time eating and enjoying life with Lori next week.