I found a recipe on Martha Stewart's website that
looked just so delicious. The only problem is that
I didn't have the ingredients in the original recipe.
So I changed it!
The original recipe's title is
Kale, White Bean, and Sweet Potato Soup.
So here is my revised recipe.
1 can (15.5 oz) Great Northern Beans
1 can (15.5 oz) Light Red Kidney Beans
1 small onion cut into quarters
1 teaspoon dried rosemary
1 1/2 teaspoons minced garlic
1/2 cup shaped pasta
2 tablespoons dried chives
4 medium sized red potatoes
1 (8 oz) package spinach
6 cups chicken stock
1/2 teaspoon ground black pepper
- Bring a large stockpot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside.
- Heat the chicken stock and add the drained beans and the rest of the ingredients. Cook, stirring until the potato pieces are tender.
- Serve and enjoy.