Our family eats a lot of soup, and here in Colorado the fall weather is cooling off into perfect soup-eating weather. This one, from The Taste Of Home Cookbook (which, by the way, is a GREAT cookbook) is one of our favorites.
1 small onion, chopped
1 carrot, sliced
1 tablespoon olive oil
2 cans (14 1/2 oz each) chicken or vegetable broth
1 cup water
3/4 tsp salt
1/4 tsp pepper
1 can (15 oz) white kidney beans or great northern beans, rinsed and drained
2/3 cup small spiral pasta
3 cups thinly sliced spinach or escarole
In a large saucepan saute onion in oil until onion is tender. Add broth, water, salt, pepper, and bring to a boil. Add beans and pasta; return to boil. Reduce heat and cover. Simmer 15 minutes or until pasta and vegetables are tender. Add spinach, cook just until wilted.
Some notes: technically the recipe calls for chicken broth, but I've made it with vegetable broth and it is still delicious, it may just need some extra salt. Also, we always add more carrot and spinach than it calls for. And often more pasta. (I have a problem following soup recipes exactly, it would appear.)
Anyway, this soup is wonderful. It's light but filling; it's quick and easy to make, and it's excellent served with fresh french bread. Made by someone else of course, since I don't make bread.