White Bean Soup with Pasta

White Bean Soup with Pasta

from eatingwell.com
Dinner
277 kcal / serving

This white bean soup is hearty, warming and just the perfect winter meal. Find out our secret ingredient for a flavorful base; it's from the freezer.

Ingredients

  • 1 tablespoonextra-virgin olive oil
  • 1 ½ cupsfrozen mirepoix (diced onion, celery and carrot)
  • 2 clovesgarlic, minced
  • 1 teaspoonitalian seasoning
  • 1 teaspoonsalt
  • ¼ teaspooncrushed red pepper
  • ¼ teaspoonground pepper
  • 128-ounce can no-salt-added diced tomatoes
  • 2 cupslow-sodium no-chicken broth or chicken broth
  • 115-ounce can low-sodium cannellini beans, rinsed
  • 8 ouncessmall whole-wheat pasta, such as elbows
  • 1 ½ cupsfrozen cut-leaf spinach
  • 4 tablespoonsgrated parmesan cheese

Directions

  1. 1

    Put a large saucepan of water on to boil.

  2. 2

    Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1 ½ cups frozen mirepoix and cook, stirring, until softened, about 3 minutes. Add 2 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon crushed red pepper and ¼ teaspoon ground pepper and cook, stirring, until fragrant, about 1 minute. Add 1 can tomatoes and their juices, 2 cups broth and 1 can beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.

  3. 3

    Meanwhile, cook 8 ounces pasta in the boiling water for 1 minute less than the package directions. Drain.

  4. 4

    Stir 1 ½ cups spinach into the soup. Stir in the pasta just before serving. Serve topped with 4 tablespoons Parmesan.