A hearty Italian-inspired soup with beans, al dente pasta, and a rich tomato-herb broth that tastes just like the restaurant.
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Calories: 320kcal
Equipment
- large pot
- Saucepan
- wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 14.5 oz diced tomatoes with juices
- 15 oz cannellini beans with liquid
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes
- 1 cup small pasta
- 1 cup fresh spinach
- 2 tbsp fresh lemon juice
- salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and celery and cook until soft. Add garlic and Italian seasoning and cook until fragrant.
- Stir in tomato paste and cook until slightly darkened. Add diced tomatoes, beans with liquid, broth, water, and red pepper flakes. Simmer gently.
- Cook pasta separately in salted water until just al dente. Drain and rinse briefly with cold water.
- Remove soup from heat. Stir in spinach and lemon juice until wilted. Season with salt and pepper.
- Serve soup with pasta added just before eating. Garnish as desired.
Notes
Cook pasta separately to keep it firm in leftovers. Store soup and pasta in separate containers for best results.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 14g | Fat: 9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 620mg | Potassium: 620mg | Fiber: 8g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 18mg | Calcium: 10mg | Iron: 20mg