6 cloves garlic, crushed and peeled
4 4-inch sprigs fresh rosemary or 1 tablespoon dried
1 tsp crushed red pepper
1 can 15-1/2-ounce or 19-ounce cannellini (white kidney) beans, rinsed, divided
1 can 14-1/2-ounce diced tomatoes
1 cup medium pasta shells or orecchiette
2 cup individually quick-frozen spinach (6 ounce) (see Ingredient note)
6 tsp extra-virgin olive oil (optional)
6 Tbsp freshly grated parmesan cheese
1. Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.
2. Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.
3. Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan.
Variation: Substitute chickpeas (garbanzo beans) for the cannellini beans; use a food processor to puree them.
Ingredient Note: Individually quick-frozen (IQF) spinach is sold in convenient plastic bags. If you have a 10-ounce box of spinach on hand, use just over half of it and cook according to package directions before adding to the soup in Step 3.
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 133
- Calories from fat 18
- Total Fat 2gm 3%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 0gm
- Sodium 356mg 15%
- Total Carbohydrates 21gm 7%
- Fiber 4gm 4%
- Protein 9gm
- Cholesterol 6mg 2%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.