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Published on June 15, 2020

Tuscan White Bean and Spinach Soup

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This Food.com recipe is quick and easy. Adjust the amount of broth depending on how thick you like your soup. Tomatoes, spinach, garlic, and olive oil are anti-inflammatory foods, in addition to containing antioxidants.

Ingredients

  • 2 teaspoons olive oil
  • 1 garlic clove, finely minced
  • 1 shallot, finely diced
  • 3-4 cups fat-free chicken broth or vegetable stock
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 (14 1/2 ounce) can white beans (such as cannellini)
  • 1/2 cup whole wheat pasta shells
  • 1 teaspoon rosemary
  • 3 cups baby spinach, cleaned and trimmed
  • 1/8 teaspoon black pepper
  • 1 dash crushed red pepper flakes

In a large sauce pan, sauté the shallots and garlic in the olive oil. Add broth, tomatoes, beans, and rosemary to the pot. Season with black and red pepper. Bring to a boil.

Add pasta and cook 12 minutes. If the soup seems too thick, add more broth. Add spinach and cook until wilted.

Makes 4 servings. Each serving contains 218 calories, 3 g fat, 8 g fiber, 726 mg sodium.

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