Quick Italian Spinach and Pasta Soup

Quick Italian Spinach and Pasta Soup

Serves 4

This soup is simply made from pantry staples including vegetable broth, diced tomatoes, canned beans and dried pasta. Look to the freezer for some frozen spinach or other favorite vegetables to add. With a salad and bread, this makes a warming, healthful meal.

Ingredients: 
  • 2 cups dried pasta (any shape), cooked according to package instructions
  • 4 cups low-sodium vegetable broth
  • 1 (15-ounce) can no-salt-added kidney or great northern beans, drained and rinsed
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • Italian seasoning, to taste
  • 1/2 teaspoon ground black pepper
  • 4 ounces frozen or 4 cups fresh spinach
You must be signed in to use shopping lists. Sign in or create account
Cancel
Method: 

In a medium pot over medium-high heat, bring broth to a boil. When broth is boiling, add beans, tomatoes, Italian seasoning and pepper and bring to a simmer. Add spinach and cook until softened and bright green.

Place pasta (about 1 cup per serving) into soup bowls, ladle soup over the top and serve.

Nutritional Info: 
Per Serving:210 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 420mg sodium, 40g carbohydrate (9g dietary fiber, 6g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion