Directions:
- Heat olive oil to medium-high heat and add onion. Add salt and peppers and saute until softened. Additional salt and pepper can be added to taste; keep in mind you're seasoning the whole soup.
- Add basil and oregano (half the recommended amounts if using dried), stir briefly, then immediately add tomato paste and a splash of the vegetable stock. Stir until tomato paste is well-incorporated.
- Add remaining vegetable stock, diced tomatoes, and beans. Bring to a boil and then simmer on low until beans are tender, about 20-35 minutes.
- Raise temperature back to medium-high, add pasta and cook until tender, about 8-12 minutes.
- Rough chop the spinach and add in small handfuls to soup - it will immediately wilt, so this is a quick process. You can add as much or as little spinach as you like.
- Serve immediately with shredded parmesan garnish!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 528.04 Kcal (2211 kJ) | ||
| Calories from fat | 61.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 11% | |
|---|---|---|---|
| Cholesterol | 9.77mg | 3% | |
| Sodium | 18499.69mg | 771% | |
| Potassium | 246.35mg | 5% | |
| Total Carbs | 92.58g | 31% | |
| Sugars | 2.82g | 11% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 4.51g | 9% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 1mg | 5% | |
| Calcium | 86.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 275.73 Kcal (1154 kJ) | ||
| Calories from fat | 32.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 11% | |
|---|---|---|---|
| Cholesterol | 5.1mg | 3% | |
| Sodium | 9659.97mg | 771% | |
| Potassium | 128.64mg | 5% | |
| Total Carbs | 48.34g | 31% | |
| Sugars | 1.47g | 11% | |
| Dietary Fiber | 0.86g | 7% | |
| Protein | 2.36g | 9% | |
| Vitamin C | 3.2mg | 10% | |
| Iron | 0.5mg | 5% | |
| Calcium | 45mg | 9% | |
* 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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