Mediterranean White Bean and Spinach Soup

I left out the pasta.

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


  • 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


  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.

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