Mediterranean White Bean and Spinach Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) extra virgin olive oil |
3 clove(s) garlic minced |
1 medium carrot thinly sliced |
1/2 medium onion diced finely |
4 1/2 cup(s) low-sodium vegetable stock |
1 can(s) no-salt diced tomatoes 14 oz |
1 can(s) no-salt cannellini beans (any white bean may be substituted) 14 oz |
1/2 teaspoon(s) rosemary |
1 teaspoon(s) dried italian seasoning |
1 dash(es) ground pepper optional |
1 dash(es) red pepper flakes optional |
4 ounce(s) whole-wheat pasta (shells or elbows) optional |
4 cup(s) baby spinach |
4 teaspoon(s) shredded parmesan cheese |
Directions:
1. In a large skillet heat oil over medium-high heat. Sauté garlic, carrots, and onions until the carrots are soft, about 5 minutes.
2. Add stock, tomatoes, beans, pasta shells, rosemary, Italian seasoning, and pepper to skillet. Bring to boil.
3. Add shells and cook 14 minutes. If soup is too thick simply add a bit more stock.
4. Stir in spinach and continue cooking until wilted.
5. Serve in soup bowls and sprinkle parmesan on top.
6. Makes 6 servings. Per Serving: 1 1/3 cups
7. Per serving: 199 calories, 4 g total fat (
8. g protein, 4 g dietary fiber, 85 mg sodium.
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