In a large skillet heat oil over medium-high heat. Sauté garlic, carrots, and onions until the carrots are soft, about 5 minutes.
Add stock, tomatoes, beans, pasta shells, rosemary, Italian seasoning, and pepper to skillet. Bring to boil.
Add shells and cook 14 minutes. If soup is too thick simply add a bit more stock.
Stir in spinach and continue cooking until wilted.
Serve in soup bowls and sprinkle parmesan on top.
Makes 6 servings. Per Serving: 1 1/3 cups
Per serving: 199 calories, 4 g total fat (<1 g saturated fat), 32 g carbohydrate
10 g protein, 4 g dietary fiber, 85 mg sodium.
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