ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta-and-Bean Soup with Spinach

Yield 5 servings (serving size: 1 1/2 cups)
A loaf of crusty peasant bread is the only accompaniment needed for this classic soup.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, crushed
  • 2 cups water
  • 1 1/2 cups cooked tubetti (about 3/4 cup uncooked small tubular-shaped pasta)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16-ounce) can tomato puree
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 8 cups chopped spinach leaves
  • 1 (19-ounce) can cannellini beans or other white beans, drained
  • 2 tablespoons hot pepper sauce
  • 8 teaspoons grated Parmesan cheese
  • 5 lemon wedges
  • Fresh oregano sprigs (optional)

Nutrition Information

  • calories 223
  • caloriesfromfat 20 %
  • fat 4.9 g
  • satfat 1.1 g
  • monofat 2.4 g
  • polyfat 0.6 g
  • protein 11.3 g
  • carbohydrate 36.1 g
  • fiber 6.8 g
  • cholesterol 2 mg
  • iron 5.5 mg
  • sodium 657 mg
  • calcium 166 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add water and next 6 ingredients (water through broth). Bring to a boil, reduce heat, and simmer 20 minutes. Add spinach and beans; cook 3 minutes. Stir in pepper sauce. Sprinkle with cheese. Serve with lemon wedges, and garnish with fresh oregano sprigs, if desired.