Rustic white bean soup

2.0 cup Beans, great northern canned
2.0 cup Spinach, frozen or fresh kale
2.0 cup, chopped Onions, raw
1.0 oz bacon, raw
1.0 cup Ditalina pasta, uncooked
2.0 cup, diced Celery, raw
3.0 clove Garlic, diced
1.0 tsp Pepper, red pepper flakes
1.0 cup, chopped Carrots, raw
1.0 tsp, whole Bay Leaf
3.0 cube Chicken bouillon
16.0 cup (8 fl oz) Water, tap (4 qts)
Salt and pepper to taste

1. Cut 2 slices of bacon in cubes and saute until crisp in stockpot. Remove bacon and save grease. 2. Saute onions until translucent in bacon grease. 3. Add celery, garlic and bay leaf and reduce heat. Cooking vegetables lightly. Add a pinch of salt and black pepper. And Red pepper flakes. 4. Add drained spinach or fresh kale. Mix well with vegetables. 5. Add water and bouillon. Simmer for 30 minutes. Taste and add salt and pepper if needed. 6. Add carrots and drained beans. Lower heat and cover for 10 minutes. 7. Check consistency add more water if necessary for your likeness and add in your pasta. Cook for 20 minutes more until pasta is al dente. Pasta will thicken soup. ***pasta can be left out to save calories.

Serving Size: 1 cup

Number of Servings: 16.0

Recipe submitted by SparkPeople user ATTARD321.