Turkey Taco Chili

November 10, 2014 by Elizabeth Leave a Comment

Loaded with fresh ground turkey, beans, and vegetables, and simmered in a rich, tomato broth. Turkey Taco Chili is healthy, hearty, flavorful and easy to make! Pile on the fixings and dive into a warm bowl of chili goodness.

Hi! Thanks for visiting again! I hope you had a wonderful weekend. It was actually quite a big week around here for us. My birthday was Wednesday and Andrew took the day off of work. I can’t even begin to say how much he did to make me feel more than loved for my special day. He kicked off the celebration by bringing me two dozen pink roses the night before. On my birthday, I woke up to the house decorated and picked up, a hot breakfast, and the sweetest card. I was even treated to a mid-morning nap while Andrew watched the boys so I could get a few extra birthday zzzzs. Birthday fest continued with Grandma and Grandpa Lovasz coming over at 11:00am to watch the big boys, while Andrew and I (and Charlie) headed out to lunch, a day of shopping, and a special celebration dinner. We all had such a great day! William and James had so much fun playing and being spoiled by their wonderful Grandparents. Andrew and I were thrilled to have an entire afternoon AND evening (almost) just the two of us. We had a delicious and very fun lunch at Crispelli’s, where we enjoyed margarita pizzas and salads.

Then we headed onward to Somerset Mall do ~~a little~~ a lot of birthday shopping. After a while, we decided to refuel with a little birthday Starbucks. Wow, I think we forgot how amazing it feels to sip a hot drink with each other on a weekday afternoon and talk, just us. After our snack break, we continued on with our shopping. Andrew planned out our entire shopping trip, complete with a map and everything! I was totally impressed! And definitely spoiled 😉 After all of our shopping fun, we headed to Ocean Prime for the most wonderful dinner. For dinner we enjoyed a crab and shrimp salad, ribeye steak with a giant twice baked potato, and a special chocolate peanut butter mousse pie for dessert. Deeeelicious!!! I am so thankful for such an incredible day! 🙂

When you don’t have the night off from cooking, grab this recipe and head to the kitchen. We just love this Turkey Taco Chili and I’m sure you will too! It’s delightfully delicious, incredibly nutritious, and super duper easy to make. Such a winning combination!

My inspiration for this recipe came from Skinny Taste’s Turkey Chili Taco Soup. I came across this chili a few months back, when I was scouring the internet for ideas of freezer friendly meals to make for after Charlie. I liked the look of it enough to add it to my list of “things to make for when baby comes”. Of course, before I even stepped foot in the kitchen to make it, I took my pen and made a bunch of changes to it. (I guess I view cooking as an art. My meals and recipes are like my canvas, and I am the artist creating a work of art.) As I’m sure I’ve told you many times, I just love to cook, but especially love CREATING new, wonderful recipes in my kitchen. This Turkey Taco Chili is so so yummy! I just love the flavors of the ground turkey, beans, corn, and tomatoes in every bite.

It’s super heathy, seriously easy to whip together, and even freezer friendly. Simmer on the stove for a short time, serve it up, load with toppings and DIG IN! This is such a great recipe to add to you winter meals this season.

Turkey Taco Chili

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 pounds ground turkey
3 large onions, diced
6 cloves garlic, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, and juices
1 (4 ounce) cans diced, mild green chilies
1 1/2 cups frozen yellow corn
1 tablespoon chili powder
1 1/2 teaspoons cumin
3/4 teaspoon oregano
1/4 teaspoon paprika
2 tablespoons tomato paste
5 cups low-sodium chicken broth
Salt and pepper

To Double:

2 tablespoons extra-virgin olive oil
3 pounds ground turkey
6 large onions, diced
12 cloves garlic, minced
2 (15 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
4 (14.5 ounce) cans diced tomatoes, and juices
2 (4 ounce) cans diced, mild green chilies
3 cups frozen yellow corn
2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons oregano
1/2 teaspoon paprika
4 tablespoons tomato paste
10 cups (2 1/2 quarts) low-sodium chicken broth
Salt and pepper

Instructions

In a large dutch oven or stock pot, heat oil over medium heat until shimmering. Add turkey and cook, breaking up with a wooden spoon while cooking.
When turkey is cooked, stir in onions and garlic, and cook until slightly softened, for about 5 minutes. Then add beans, tomatoes, green chilies, corn, spices, tomato paste, chicken broth, salt and pepper to taste, and stir. Bring to a boil over medium-high heat, then reduce heat to low, and simmer for about 15-20 minutes. Season with additional salt and pepper if needed.
Serve chili garnished with sour cream, shredded cheddar or colby-jack cheese, and sliced scallions on top, and a side of tortilla chips.

https://elizabethshome.com/turkey-taco-chili/

If you’re looking for another great ground turkey soup recipe, you’ll have to try my Turkey Stuffed Pepper Soup.

Whole Wheat Pasta Primavera

October 12, 2014 by Elizabeth Leave a Comment

Perfectly cooked pasta surrounded by fresh spinach, broccoli, tomatoes and green peas. Sautéed in a flavorful white wine sauce, and topped with a heaping helping of parmesan cheese. Whole Wheat Pasta Primavera packs a ton of veggies and rich flavors into a little bowl of fall perfection.

It’s Sunday, and we know what that means. Time to catch up about our week, and share another fun recipe. Thankfully it was a relatively calm week around here. The boys and I had lots of fun at the library for story time, ran some errands, and even had a few very fun playdates! Charlie had his four-month checkup on Thursday, and I am happy to report that he is healthy and doing well! He weighed in at 13 pounds 4 ounces, and is now 25 1/2 inches tall. He was a trooper for his appointment, and I even survived taking all three boys to the appointment by myself 🙂 We had a lot of (much needed) low-key family fun this weekend, as well! Here are a few pictures:

It seems like fall is officially here, and the temperatures are dropping. What could be a better way to welcome the cooler weather than by cooking up a huge bowl of this light, flavorful pasta dish. Overflowing with fresh veggies and tender whole wheat pasta, this is one recipe that you will definitely want to add to your fall (or anytime) favorites!

This recipe was inspired from a restaurant we loved in Atlanta, called Figo. I remember having this dish quite often when I was newly pregnant with William, and we were going through a move. When I was pregnant with James a few years ago, I was seriously craving this meal, and was more than inspired to recreate it at home. I pulled up the menu on their website to gather all of the information I could on this one, and then put my thinking cap on. With a few tests and tweaks, I am so excited to say that I think this recipe is even BETTER than the dish from Figo. It’s just that good! I love how the curly pasta soaks up the flavor of the white wine sauce and the fresh veggies. The extra-virgin oil and parmesan cheese add the perfect depth and richness. This can be a great “meatless” meal, or add strips of grilled chicken for some added protein.

Whole Wheat Pasta Primavera is an easy to make, one bowl meal that is sure to satisfy your entire family.

Whole Wheat Pasta Primavera

Ingredients

16 ounces whole wheat fusilli pasta
1 tablespoon extra-virgin olive oil
5 cloves garlic, minced
5 Roma tomatoes, seeds and pulp removed and diced
3 cups broccoli florets, bite size
1/3 cup dry white wine
2 1/2 cups packed fresh spinach, roughly torn
1 cup green peas
Salt and pepper
1/4 cup, plus 1 tablespoon good quality extra-virgin olive oil,
Fresh grated Parmesan cheese (for serving)

Instructions

In a large pot, bring water for pasta to a boil. When water is boiling, add 1 teaspoon of salt, and the pasta to the water and stir. Cook until al dente, drain pasta, then move to a large bowl, and toss with 1 tablespoon (good quality oil), loosely cover pasta with foil and set aside.
Now, in a large sauce pan over medium heat, add 1 tablespoon oil and heat until shimmering. Stir in garlic and cook for about 30 seconds or until fragrant. Add tomatoes, broccoli and wine, and cook for about 5 minutes or until vegetables are slightly tender, stirring often. Add spinach and peas and cook for 2 more minutes, stirring. Season with salt and pepper and remove from heat. Move sauce to a serving bowl, and toss with 1/4 cup good quality extra-virgin olive oil.
To serve, spoon 1 1/2 cups of pasta and 1 cup of sauce in a bowl and gently stir together, top with cheese and serve.

Notes

For multiple servings, combine all of the pasta with the sauce in a large serving bowl. Toss together and then divide into individual bowls, passing the parmesan as you go.

https://elizabethshome.com/whole-wheat-pasta-primavera/

Check out my earlier version of this Pasta Primavera recipe on my old blog.

Turkey Stuffed Pepper Soup

September 28, 2014 by Elizabeth 1 Comment

Ground turkey, green peppers, onions and spices, swimming in a flavorful, tomato broth. Top it with rice or pasta, and a heaping spoonful of fresh parmesan cheese and dig into a little bowl of happiness. Perfectly rich, wonderfully healthy, and completely comforting, this Turkey Stuffed Pepper Soup is a great way to welcome the fall weather.

Happy Sunday! I hope you had a great weekend. Life sure has been busy around here lately! It seems like the last two weeks have almost been a blur. Andrew has been traveling a bit more, (which makes for some longer days for this momma), but the boys and I have been enjoying our library mornings and many other activities. The highlight of our weekend was heading to the fall festival at our city park. Pony rides, hunting for candy in the hay, apples, donuts, and some good old-fashioned family time! Here are some of our favorite pictures from the event.

Speaking of fun events, guess what? Last summer, I had the opportunity to play the role of Ashley in the movie, She Lights Up Well, that was being filmed in our area. What an amazing experience! It was sure a treat to get all dolled up, and for one day, step out of my roll as Mommy, and step into the spotlight. I loved working with the cast and crew of the movie, they were all fantastic!

I am so impressed with Joyce Wu, the writer, director, and star of the movie. She is wonderful, and has worked so hard to achieve her dream with this movie. A little over one year later, I am so excited to say that the movie is complete and ready to be seen! Andrew and I watched it the other night and were definitely impressed! It’s such a sweet story, and a great movie. You should definitely check it out!

Here is the official trailer:
http://youtu.be/sKCo7u4tEQQ

You can watch the whole movie here:
http://www.seedandspark.com/cinema/she-lights-well

And here’s my scene in the movie:

I even have my own IMDb credit 🙂

If you’re looking for a superstar meal to add to your fall collection, here it is! I spent a long time researching and brainstormingideas for this recipe before even setting foot in the kitchen. Two of my favorite inspirations came from Gina’s Stuffed Pepper Soup at Skinny Taste, and Stuffed Pepper Soup, by Rachel Ray. I liked different parts of each of these recipes, but also had plenty of my own ideas, as well. For the all-around, best stuffed pepper soup, you won’t be disappointed when you serve up a heaping bowl of this Turkey Stuffed Pepper Soup. Easy, healthy and delicious, what’s not to love?! Oh, and it also freezes well, too!

This is such a great soup for the fall and winter. It’s rich, comforting, filling, and good for you! I love how versatile it is, and how much you can customize each bowl. Serve it with rice, or short pasta, and shredded parmesan cheese. You can also add a side salad, and crispy bread and butter if you want, or keep it simple, and it can be a meal on its own. However you serve it, one thing is for sure, this Turkey Stuffed Pepper Soup will soon be a hit!

Turkey Stuffed Pepper Soup

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 pounds ground turkey
2 large onions (5 small), diced
3 large green peppers, seeded and diced
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 (14.5 ounce) cans diced tomatoes (and juices)
1 1/2 quarts (6 cups) low-sodium chicken broth
1/4 cup plus 3 tablespoons (7 tablespoons) tomato paste
2 teaspoons dried oregano
1 1/2 tablespoons dried basil
1 teaspoons marjoram
1 bay leaf

To Double:

2 tablespoons extra-virgin olive oil
3 pounds ground turkey
4 large onions (10 small), diced
6 large green peppers, seeded and diced
12 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
4 (14.5 ounce) cans diced tomatoes (and juices)
3 quarts (12 cups) low-sodium chicken broth
3/4 cup plus 2 tablespoons (14 tablespoons) tomato paste
4 teaspoons dried oregano
3 tablespoons dried basil
2 teaspoons marjoram
2 bay leaves

Instructions

In a large stock pot, heat oil over medium-high heat, add ground turkey and cook, breaking up with a wooden spoon. Once turkey is cooked, add onions, peppers, garlic, salt and pepper. Stir together, then cover and cook until veggies are tender, about 8 minutes, stirring occasionally.
Then add the tomatoes, broth, tomato paste, oregano, basil, marjoram, and bay leaf. Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally. Season with additional salt and pepper to taste.
Serve soup in bowls and stir in a scoop of rice (or short pasta) to each bowl, and top with fresh grated parmesan cheese.

https://elizabethshome.com/turkey-stuffed-pepper-soup/

Pan Seared Salmon Salad

August 17, 2014 by Elizabeth

Crispy, tender, flakey salmon, served on a heaping pile of fresh greens and veggies, topped off with toasted pine nuts and crumbled feta. Pan Seared Salmon Salad is the perfect combination of succulent flavors, summer freshness and heart-healthy fats and protein.I hope you had a great week! It was sure a fun, and busy one around here. The humongous rainstorm that happened Monday afternoon, left our entire area in a state of disaster on Tuesday. Most of the local freeways were shutdown and thousands of basements were flooded. What a mess! We stayed close to home that day, and enjoyed a great playdate with some very sweet friends from out-of-town. In the afternoon, we had another special visit with another wonderful friend that I haven’t seen in over 10 years! Tuesday was a great reminder for me to be thankful for all of the amazing people that are in our lives.

Speaking of blessings, I’m incredibly appreciative for another fantastic weekend with all of my cuties. The Woodward Dream Cruise, Andrew’s work party, and a visit to the park were a few of our highlighted events. Here’s a fun movie and a few pictures 🙂

Now that you’ve taken a look at our weekend, here’s a little background on what first inspired me to make this recipe.

On our recent San Diego Trip 2014, Andrew and I discovered a fabulous little restaurant, Harry’s Bar and American Grill, that was right around the corner from our hotel. We ate there for the first time on our date night. (Thanks to my wonderful Aunt Janie, for coming to our hotel to babysit while Andrew and I enjoyed a quiet, adult dinner out. WHAT A GIFT :)) We enjoyed our meal so much that we even went back later in the week. Call it a pregnancy craving, followed by our latest obsession, but ever since our venture out to the West Coast, salmon salads have been the latest craze in our house.

The picture on the left is the salmon salad at Harry’s, and the one on the right is from Pancho’s Restaurant in Los Angeles. Yum!

Here are a few candid pictures from our Pan Seared Salmon Salad nights at home.

This salad is best with this Creamy Balsamic Dressing.

It’s no wonder that this Pan Seared Salmon Salad has become an all-around crowd pleaser in our family. It’s easy, delicious, and loved by our whole family!

Pan Seared Salmon Salad

Serving Size: Serves 4

Ingredients

Pan Seared Salmon Salad:

4 (6 ounce) salmon fillets
Salt
2 teaspoons extra-virgin olive oil
1 heart romain lettuce, torn
8 ounces baby spinach
2 cups cherry tomatoes (halved)
1 avocado, sliced thin
1/3 cup red onion, sliced very thin
3/4 cup yellow sweet corn (if frozen, thawed)
1/4 cup toasted pine nuts
1/2 cup crumbled feta cheese
Creamy Balsamic Dressing

For Creamy Balsamic Dressing:

1/4 cup white balsamic vinegar (or regular balsamic)
2 cloves garlic (sliced)
1/2 medium shallot (sliced)
1 tablespoon dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried dill
3/4 cup good quality extra-virgin olive oil

Instructions

To Make Dressing:

Add vinegar, garlic, shallot, mustard, honey, salt, pepper and dill to blender or Vitamix. Blend for about 30-60 seconds on low, then high speed. Reduce speed to medium and slowly drizzle in olive oil in a slow, steady stream. Blend for a few more seconds until fully emulsified. Stop blending when dressing looks thick and creamy. (Be careful not to over mix, or dressing will thin out.)
Cover and refrigerate dressing until ready to use.

To Make Salad:

Divide lettuce and spinach between plates. Then top with tomatoes, avocado, onion, corn, pine nuts, and feta. Set aside.
Pat salmon dry with paper towels, and season both sides with salt. Add 2 teaspoons oil to a large, nonstick skillet or grill pan, over medium-high heat. When pan is hot, add salmon and cook for about 3 to 4 minutes on one side. Carefully, flip salmon over and cook for 3 to 4 minutes more, or until salmon is crispy on the outside and the interior is cooked through. Let salmon rest in pan for 1 to 2 minutes, then add salmon to plated salads, drizzle with Creamy Balsamic Dressing and serve.

Notes

Dressing will keep covered and refrigerated for one week.

https://elizabethshome.com/pan-seared-salmon-salad/

Pasta with Tomatoes, Basil and Fresh Mozzarella

August 7, 2014 by Elizabeth Leave a Comment

Beautifully ripened tomatoes, creamy mozzarella, garlic, basil, and perfectly cooked pasta, tossed together to create a great summer dish. Pasta with Tomatoes, Basil and Fresh Mozzarella is an easy to make, simple recipe, that is sure to be a crowd pleaser for any occasion.

Let’s celebrate, it’s Thursday! There’s just something so wonderful about Thursdays. I guess it’s the fact that most of the work week is complete, and the thrill of the upcoming weekend is finally within reach. Let’s enjoy our evening, and be thankful for a great day. I’m celebrating with a special #tbt (Throwback Thursday) post!

William was just 19-months-old when we headed off to Europe with him (for the third time). Everything I had read before we left, said not to take your toddler to Rome, especially in the month of July. However, being fairly adventurous travelers, and completely up for a challenge, we decided to embrace an incredible opportunity. What an amazing trip it was! We are so blessed to have had this experience, and we cannot wait for our next time abroad. (Although with three little ones, we might have to plan it out just a bit more ;)).

Come join me as we stroll through a few pictures from our journey to Rome, back in July 2011.

The food in Rome, and Europe in general, is out of this world! Nothing says “Italy” more than a giant bowl of pasta. One of my favorite meals from our trip was this amazing dish. We were at a darling little restaurant that was located down a popular alley. Thankfully, we were just early enough to beat the dinner crowd. We learned that timing was an important factor when in Rome, in July, with a toddler. That night we enjoyed our dinner outside on the patio. The street was bustling, and a musician was playing nearby. What a fantastic way to dine in Rome! I ordered this wonderful pasta dish with short pasta, tomatoes, basil and fresh mozzarella, (as you can see). It was so yummy, and yet so simple. I enjoyed this meal so much on our trip, that I knew it would be a great one to recreate at home!

When summer roles around, there are a few flavors that I often feel compelled to work into our menu. I just adore the combination of tomatoes, mozzarella and basil! The ripeness of the tomatoes play a huge role in the end result of this recipe. Try to find the freshest, ripest tomatoes that you can. When it comes to preparing the basil, here is an excellent visual of the best way to thinly slice (chiffonade) basil.

Thanks for joining me on our flashback to Rome! Now, put your feet up and relax. Imagine you’re sitting on the patio of a fine Italian restaurant, and enjoy the goodness of these fresh summer flavors.

Pasta with Tomatoes, Basil and Fresh Mozzarella

Ingredients

2.5 pounds tomatoes (about 5 large tomatoes, or 10-12 Roma tomatoes), halved and seeds and pulp removed, then diced into 1/8-inch chunks
20 large fresh basil leaves, thinly sliced (see note below)
3 cloves garlic, minced
1/4 cup extra-virgin olive oil (good quality)
Salt and pepper, (fresh ground), to taste
16 ounces campanelle pasta (or substitute penne or fusilli)
1 pound fresh mozzarella, cut into 1/2-inch chunks (room temperature)
Fresh grated Parmesan cheese, for serving

Instructions

Combine the tomatoes, basil, garlic, oil, and a generous amount of salt and pepper in a medium bowl. Stir together, then cover with plastic wrap and let sit out (do not refrigerate) for at least 30 minutes, or up to 4 hours. Stirring occasionally.
Cook pasta until al dente, make sure to reserve 1 cup of the cooking water, then drain.
In a large bowl, toss the pasta with the tomato mixture and fresh mozzarella. Add some of the cooking water if needed to loosen the consistency of the sauce. Serve immediately, and top with fresh grated Parmesan cheese.

Notes

To thinly slice (chiffonade) basil, stack 10 of the basil leaves on top of each other, then tightly roll them up the long way. Using a sharp knife, slice rolled basil into very thin slices. Then fluff and gently separate slices.

This is dish is usually served slightly warm from the heat of the cooked pasta. However, if you desire to have the cheese melted, or for a slightly different experience, this dish (or portions of it) can be placed in the microwave for 1-2 minutes, without further cooking the pasta or tomatoes. Leftovers can also be reheated in the microwave for a minute or two.

https://elizabethshome.com/pasta-with-tomatoes-basil-and-fresh-mozzarella/

Feel free to check out the earlier version of this Pasta with Tomatoes, Basil and Fresh Mozzarella recipe on my old blog.

White Bean Soup with Tomatoes, Spinach and Pasta

January 22, 2014 by Elizabeth 3 Comments

A healthy, hearty soup with white beans, tomatoes, and fresh spinach, topped with shredded parmesan cheese. Serve with crunchy bread and butter and this soup can be a vegetarian meal in itself. Or, omit the pasta and serve with a side salad and you’ll have the perfect gluten free dinner. There’s just something so delightful about a big bowl of warm, comforting soup that can hit the spot on a chilly night.

Speaking of chilly, it is down right freezing here in Michigan again! Is it spring yet? I’m ready for some warm days where we can actually go outside to play for more than five minutes without losing all feeling in our fingers and toes! Well, soon enough I guess.

In the meantime, we’ve been staying pretty active around here. The boys and I are having fun attending story time at the library, playing with friends, seeing family, and attending different children’s plays in our area. We’ve been busy with the usual day to day things, too. Especially grocery shopping, and planning fun and exciting additions to our menu.

Andrew and I even had a date night out on Monday night. We met up with my sister and had a fabulous dinner out. We went to a great well-known place near her, about a 45-minute drive for us. (We went there for Andrew’s birthday dinner last year, but unfortunately our whole experience was a bust. We let the manager know and they told us to come back for our next dinner on them!) So Monday night, for his birthday dinner re-do, we spent over two hours talking and savoring most things on the menu. Wow, what a perfect night with my husband and sister! I even walked away with a number of great new recipe ideas. 🙂

On a much different note, we’ve had a few health changes in our house lately, so I’m feeling super motivated to create many more of those “good for you” recipes. However, like all of my recipes, TASTE is such a factor here! I mean, let’s be honest, if it claims to be healthy but tastes like glue, why on earth would you touch it? Thankfully, I love experimenting with recipes to create that healthy/tasty perfect combo. I guess you know my new little project for the time being. So, the “healthier” recipes have been moved to the top of my list these days, so I hope you’re up for them!? 🙂

Kicking off our “healthy AND tastes good” recipes, I give you a family-tested and much approved, (yes, even the boys loved it!), White Bean Soup with Tomatoes, Spinach and Pasta. It’s quick, easy, and of course healthy and delicious, too.

White Bean Soup with Tomatoes, Spinach and Pasta

Prep Time:

Cook Time:

Yield: 4-6 servings

White Bean Soup with Tomatoes, Spinach and Pasta

Ingredients

2 teaspoons extra-virgin olive oil
1 large onion, diced
1 clove garlic, minced
2 (15-ounce) cans cannelini beans (drained and rinsed)
2 (15-ounce) cans diced tomatoes and juices
6 cups low-sodium chicken broth
1 1/2 teaspoons dried basil
3 cups fresh spinach, roughly torn
1/2 cup short pasta, such as ditalini or tubettini (omit for gluten-free)
Salt and fresh ground pepper to taste
1 cup water, if needed
Fresh-grated Parmesan cheese for serving

Instructions

In a large Dutch oven over medium heat, heat olive oil until shimmering, then add onion and 1/4 teaspoon salt and cook until tender, about 3 minutes, stirring occasionally. Add garlic and stir, cook until fragrant, about 30 seconds.
Add beans, tomatoes, broth, basil, and salt and pepper, and stir. Simmer on medium heat for about 30 minutes, until the broth has thickened and reduced a bit, stirring occasionally. Do not boil.
Add pasta and cook for about 10 minutes or until pasta is almost tender. (If omitting pasta, continue cooking for about 10 more minutes). Then add spinach and cook for about 3 minutes or until spinach has wilted. If necessary, add up to 1 cup water. Season with salt and pepper to taste. Remove from heat and serve with Parmesan cheese, and crunchy French bread and butter, or a side salad.

https://elizabethshome.com/white-bean-soup-tomatoes-spinach-pasta/