Healthy in a Hurry! Tuscan Spinach Soup

soup

This is one of our favorite soups…a perfect warm-up for the cold winter days we’ve been having lately. We hope you’ll give it a try, it’s truly “healthy in a hurry!”

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m

Ingredients

  • 2 tablespoons olive oil
  • 1 garlic clove minced finely
  • 1 shallot diced finely
  • 4 cups Low Sodium Chicken Broth (try Imagine Low Sodium Chicken Broth)
  • 1 (14 oz) can diced Tomatoes (try Muir Glen Organic Diced Tomatoes)
  • 1 (14 oz) can of white beans, such as cannellini (try Eden Foods Cannellini Beans)
  • ¾ teaspoon Rosemary
  • 1/8 teaspoon black pepper
  • Pinch of crushed red pepper flakes
  • ½ cup pasta shells (we use Banza pasta shells for more protein and fiber, and fewer carbs)
  • 3 cups baby spinach, stems trimmed (try Sow Fresh pre-washed Baby Spinach)
  • Grated Parmesan, optional as a soup topper (our favorite is Sartori Parmesan)

Instructions

  1. Add oil to a large sauce pan over medium heat and sauté the minced garlic and shallot until softened and fragrant, about 1 minute.
  2. Add 4 cups of chicken broth, tomatoes, beans, rosemary, black pepper, and crushed red pepper flakes.
  3. Heat to a boil, and then add pasta cooking it for 10 minutes.
  4. Add spinach and stir until wilted.
  5. Taste, and if necessary add salt.
  6. Garnish with grated Parmesan cheese, if desired.

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