Cannellini Soup

• 1 cup onion, chopped
• 1 cup celery, chopped, including leaves
• 14 cup sun-dried tomato packed in oil
• 4 cups water
• 2 teaspoons chicken bouillon
• 1 tablespoon dried parsley flakes
• 1 tablespoon sugar
• 12 teaspoon fresh ground black pepper
• 2 (15 ounce) cans cannellini beans, undrained
• 1 cup green beans
• 1 cup tiny pasta, such as ditalini or 1 cup Italian pastina
• 1 12 cups ham, diced (optional)
• 1 cup fresh spinach (optional) or 1 cup kale, chopped (optional)
• 14 cup mushroom, sliced (optional)

1. In a large Dutch oven, soften onion, celery, and sun-dried tomatoes in oil over Medium Low heat about 7-8 minutes.
2. Add water, bouillon, seasonings, and cannellini beans.
3. Heat through.
4. Add green beans, and pasta.
5. Add additional cooking liquid if necessary.
6. Cook about 10 to 15 minutes until vegetables and pasta are tender.
7. Add ham, greens, and mushrooms.
8. Heat till veggies are wilted, about 5 minutes.
9. Adjust seasoning and serve.

onion, celery, tomato, water, chicken bouillon, parsley flakes, sugar, ground black pepper, cannellini beans, green beans, tiny pasta, ham, fresh spinach, mushroom

Taken from www.food.com/recipe/cannellini-soup-255831 (may not work)