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White Bean Soup with Pasta
- Servings: 6
- Cook Time: 15 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups frozen mirepoix (diced onion, celery, and carrot)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground pepper
- 1 28-ounce can of no-salt-added diced tomatoes
- 2 cups low-sodium no-chicken broth or chicken broth
- 1 15-ounce can of low-sodium cannellini beans, rinsed
- 8 ounces of small whole-wheat pasta, such as elbows
- 1 ½ cups frozen cut-leaf spinach
- 4 tablespoons grated Parmesan cheese
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Instructions
- Put a large saucepan of water on to boil.
- Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper, and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth, and beans, and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
- Meanwhile, cook pasta in boiling water for 1 minute less than the package directions. Drain.
- Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.
Equipment
- Large saucepan, large pot
Nutrition Facts
Serving Size: 1 1/3 cups
Per Serving: 277 calories; fat 5g; cholesterol 3mg; sodium 576mg; carbohydrates 49g; dietary fiber 9g; protein 12g; sugars 7g; niacin equivalents 3mg; saturated fat 1g; vitamin a iu 2217IU; potassium 329mg.
