RECIPE: Tomato, Pasta & Spinach Soup
Tomato, Pasta & Spinach Soup
(Makes 10 cups)
My husband thumbed his nose at this when I listed the ingredients, but since
he has smelled the garlic sauteeing in the olive oil, he has requested it
many times! This is quick (20 minutes!) and easy, and the ingredients can be purchased well ahead of time.
3 cloves garlic, minced or pressed
2 t. olive oil
6 cups water
1 28-oz. can crushed tomatoes
4 vegetable broth cubes
1/4 t. dried sage
1 c small tubular pasta (ditalini or tubetti)
1 10-oz. box frozen chopped spinach
1 15-oz. can white beans, rinsed
grated parmesan cheese (garnish)
In a 4 qt. pot, heat olive oil and garlic over medium heat until aromatic.
Add water, tomatoes, chicken broth cubes and sage. Bring to a boil. Stir
in pasta and cook 5 minutes, stirring occasionally. Add spinach and cook
another 5 to 7 minutes, breaking up spinach as it thaws. Pasta should be
tender. Stir in beans and heat through, about 1 to 2 minutes. Serve
sprinkled with Parmesan cheese.
Per serving (without cheese): 270 cal, 14g pro, 48g car, 10g fiber, 4g fat (0g sat fat), 0mg chol, 1,707 mg sod.