Cheesy Popovers and White Bean Soup

Popovers : 
2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3 eggs room temperature
1 3/4 cups milk
4 ounces sharp cheddar cheese
Sift dry ingredients. In a separate bowl add eggs and whip with a mixer fitted with a wire whisk on medium until foamy, about 3 minutes. Warm milk on stove and gradually add to eggs. Slowly add dry ingredients and beat for another 3 minutes. Let batter sit to 20 minutes up to an hour. Preheat oven to 450 degrees and heat greased popover or large muffin pan (for six) for 10 minutes. Fill tins almost to full and sprinkle cheese on top. Place tin on cookie sheet and bake on 450 degrees for 15 minutes, turn oven down to 375 degrees and back for an additional 30 minutes. Serve warm with soup below for a complete meal.

White Bean Soup:
3 cups chicken broth
4 ounces medium shell pasta
1-14 1/2 oz. can diced tomatoes
1-15 oz can white beans
1 cup spinach or kale
1/2 teaspoon crushed red pepper
1 teaspoon dried basil or 2 tablespoons chopped fresh
Bring broth to a boil. Add pasta, canned tomatoes, and red pepper and simmer for 10 minutes. Stir in remaining ingredients and summer for another 10 minutes. Before serving top with Parmesan cheese.