Crescent Capped Minestrone Chowder - cooking recipe

Ingredients

3/4 cup ditalini pasta
cooking spray
1 small chopped vidalia onion
2 tsp chopped garlic
2 14-oz cans chicken broth
2 14.5-oz cans diced tomatoes in rich thick juice
1/2 14-oz can corn, drained
1 19-oz can dark red kidney beans, rinsed and drained
1 9-oz package frozen spinach
1/2 tsp coarsely ground pepper
1 tsp dried basil
salt to taste
1 8 oz. can refrigerated crescent rolls (may use reduced fat)
1 cup freshly grated Parmesan cheese

Preparation

Cook ditalini pasta in medium pot of boiling water 10-12 minutes, until al dente. While pasta is cooking, spray bottom of large saucepan generously with cooking spray. Saute garlic and onion over medium heat until translucent. Add broth and diced tomatoes and stir. Add corn and kidney beans. Add frozen spinach and stir until heated through. Add cooked pasta, basil, pepper and stir. Add salt to taste.

Preheat oven to 375 degrees. Pour soup evenly into 4 oven-safe bowls. (Allow any remaining soup to cool, then refrigerate or freeze for future use). Open crescent rolls and break into 4 rectangles. Spread each rectangle on top of soup bowls and crimp over edge of bowl; allow dough to separate slightly but not break apart at serrated edge. Gently poke a knife into dough several times to allow additional steam to escape. Carefully place bowls on a sturdy cookie sheet and place in oven. Bake for 10-12 minutes until golden brown. Remove from oven and allow to cool for 5 minutes. Serve with freshly grated Parmesan cheese.