Pasta-and-Bean Soup with Spinach

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

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 20%
  • Fat: 4.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.3g
  • Carbohydrate: 36.1g
  • Fiber: 6.8g
  • Cholesterol: 2mg
  • Iron: 5.5mg
  • Sodium: 657mg
  • Calcium: 166mg


  • 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)


  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.
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