Ingredients
Scale
- 3–4 large carrots
- 3 celery stalks
- 1 onion
- 4 garlic cloves (minced)
- ½ T Italian seasoning
- 1 tsp parsley
- 1 bay leaf
- 8 cups vegetable broth or stock
- 2 cans kidney beans (approx. 15 oz.)
- 1 can diced tomatoes (approx. 14.5 oz.) (do not drain juices)
- ⅓ cup tomato paste
- 3 cups baby spinach
- 1 ⅓ cup short pasta (rotini, macaroni, ditolini, etc.) (uncooked)
Instructions
- Chop carrots, celery, and onion into small pieces. Sauté in olive oil in a large soup pot until onions are translucent.
- Add minced garlic and stir for one minute.
- Pour in vegetable broth, kidney beans, diced tomatoes (with juices), Italian seasoning, parsley, bay leaf, and tomato paste. Cook over medium heat for 30 minutes until vegetables are tender.
- Stir in baby spinach and uncooked pasta; maintain a soft boil for another 15 minutes until pasta is cooked.
- Serve hot or cool for storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 185
- Sugar: 4g
- Sodium: 550mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg