Pasta-and-Bean Soup with Spinach

A loaf of crusty peasant bread is the only accompaniment needed for this classic soup.


5 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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


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)


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.

October 1996
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