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1 tablespoon extra-virgin olive oil
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1 ½ cups frozen mirepoix (diced onion, celery and carrot)
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2 cloves garlic, minced
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1 teaspoon Italian seasoning
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1 teaspoon salt
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¼ teaspoon crushed red pepper
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¼ teaspoon ground pepper
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1 28-ounce can no-salt-added diced tomatoes
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2 cups low-sodium no-chicken broth or chicken broth
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1 15-ounce can low-sodium cannellini beans, rinsed
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8 ounces small whole-wheat pasta, such as elbows
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1 ½ cups frozen cut-leaf spinach
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4 tablespoons grated Parmesan cheese
White Bean Soup with Pasta
We use mirepoix—a combination of onion, celery and carrots—to flavor this white bean soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.
Nutrition Information
233
Calories
25g
Carbohydrates
5g
Protein
639mg
Potassium
5g
Fiber
10g
Sugar
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