Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 celery ribs (sliced)
- 3 large carrots (peeled & chopped)
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic
- 1.5 teaspoons salt
- 1 teaspoon each: dried parsley, oregano, basil
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 2 cups chopped fresh spinach
- 4 cups chicken or vegetable broth
- 28 oz canned diced tomatoes (no added salt)
- 1 cup each: rinsed red & white kidney beans
- 1 cup small pasta (shells, elbows, etc.)
- Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot. Sauté onion, celery, and carrots until softened (3-4 minutes).
- Stir in tomato paste, spices, and garlic. Cook for 1 minute.
- Add broth, tomatoes, and beans. Simmer for 10 minutes or until carrots are tender-crisp.
- Add pasta and simmer for 10 minutes, stirring often, until pasta is cooked.
- Stir in spinach and serve with Parmesan cheese, if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 358grams
- Calories: 210cal
- Sugar: 8g
- Sodium: 1033mg
- Fat: 49g
- Saturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 11g