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.
1 (15-ounce) can no-salt-added kidney or great northern beans, drained and rinsed
1 (14.5-ounce) can diced fire-roasted tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
4 cups baby spinach
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, about 7 minutes. Strain and set aside.
In a medium pot over medium-high heat, bring broth to a boil. Add beans, tomatoes, Italian seasoning and pepper and bring to a simmer. Add spinach and cook until softened and bright green, about 2 minutes.
Place pasta (about 1 cup per serving) into soup bowls, ladle soup over the top and serve.
Per Serving:210 calories (10 from fat), 1g total fat, 420mg sodium, 40g carbohydrates, (9 g dietary fiber, 6g sugar), 10g protein.
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.