RECIPE: Tomato, Pasta & Spinach Soup

Healthy Eatin' RecipesMay 22, 2001

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.

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This recipe sounds great. Have you ever tried this with fresh tomatoes instead of canned tomatoes (to cut the sodium) and how much difference in taste do you think it would make?


    Bookmark   August 1, 2001 at 12:43PM
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This recipe is also super if you sautee some veal with the garlic. YUMMY!!!

    Bookmark   August 9, 2001 at 10:18AM
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velvet- I don't think you'll get many veal folks on a VEGETARIAN exchange. do you know anything about how veal is raised? maybe you wouldn't eat it then.

    Bookmark   August 17, 2001 at 10:11PM
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