Mediterranean White Bean and Spinach Soup

I left out the pasta.

Yield: 6 servings ( Serving Size: 1 1/3 cups )
Community Recipe from

Ingredients

  • 1 tablespoon(s) extra virgin olive oil
  • 3 clove(s) garlic minced
  • 1 medium carrot thinly sliced
  • 1/2 medium onion diced finely
  • 4 1/2 cup(s) low-sodium vegetable stock
  • 1 can(s) no-salt diced tomatoes 14 oz
  • 1 can(s) no-salt cannellini beans (any white bean may be substituted) 14 oz
  • 1/2 teaspoon(s) rosemary
  • 1 teaspoon(s) dried Italian seasoning
  • 1 dash(es) ground pepper optional
  • 1 dash(es) red pepper flakes optional
  • 4 ounce(s) whole-wheat pasta (shells or elbows) optional
  • 4 cup(s) baby spinach
  • 4 teaspoon(s) shredded Parmesan cheese

Preparation

  1. In a large skillet heat oil over medium-high heat. Sauté garlic, carrots, and onions until the carrots are soft, about 5 minutes.

  2. Add stock, tomatoes, beans, pasta shells, rosemary, Italian seasoning, and pepper to skillet. Bring to boil.

  3. Add shells and cook 14 minutes. If soup is too thick simply add a bit more stock.

  4. Stir in spinach and continue cooking until wilted.

  5. Serve in soup bowls and sprinkle parmesan on top.

  6. Makes 6 servings. Per Serving: 1 1/3 cups

  7. Per serving: 199 calories, 4 g total fat (<1 g saturated fat), 32 g carbohydrate
  8. 10 g protein, 4 g dietary fiber, 85 mg sodium.
November 2012

This recipe is a personal recipe added by Desposito and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mediterranean White Bean and Spinach Soup Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy