Directions:
- In a Dutch oven combine the tomatoes, water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.
- Stir in spinach. Ladle into soup bowl. Top with Parmesan cheese and/or fresh basil.
- CHANGE UP:.
- For a heartier version of this soup, substitute browned Italian sausage or cut-up chicken for the garbanzo beans. Vary the greens by swapping chopped fresh chard or kale for the spinach.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.18 Kcal (306 kJ) | ||
| Calories from fat | 11.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 2% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 233.83mg | 10% | |
| Potassium | 198.45mg | 4% | |
| Total Carbs | 20.21g | 7% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 3.8g | 8% | |
| Vitamin C | 30.4mg | 51% | |
| Iron | 10.9mg | 61% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 36.33 Kcal (152 kJ) | ||
| Calories from fat | 5.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 2% | |
|---|---|---|---|
| Cholesterol | 0.2mg | 0% | |
| Sodium | 116.07mg | 10% | |
| Potassium | 98.51mg | 4% | |
| Total Carbs | 10.03g | 7% | |
| Sugars | 1.07g | 9% | |
| Dietary Fiber | 0.98g | 8% | |
| Protein | 1.88g | 8% | |
| Vitamin C | 15.1mg | 51% | |
| Iron | 5.4mg | 61% | |
| Calcium | 17.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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