2 cups dried pasta (any shape), cooked according to package
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
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.
210 calories (10 from fat)
1g total fat
9 g dietary fiber