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  • Rosemary pasta shells soup

Rosemary pasta shells soup

Posted on Oct 6th, 2018
by Irene Milito
Categories:
  • Recipes

Servings per recipe: 4

Total time: 25 mins

Preparation time: 8 mins

Cooking time: 17 mins

Ingredients:

  • 2 tsps olive oil
  • 1 garlic clove, finely minced
  • 1 shallot, finely diced
  • 3-4 C fat free chicken broth or 3-4 C vegetable stock
  • 1 (14 172 oz) can diced tomatoes
  • 1 (14 172 oz) can white beans (cannellini or other)
  • 1/2 C whole wheat pasta shells or 172 C shell pasta
  • 1 tsp rosemary
  • 3 C baby spinach, cleaned and trimmed
  • 1/8 tsp black pepper
  • 1 dash crushed red pepper flakes

Preparation:

Place a large saucepan on medium heat. Heat the oil in it. Add the garlic and shallot then cook them for 4 minutes. Stir in the broth, tomatoes, beans and rosemary, black and red pepper. Cook them until they start boiling. Stir in the pasta and simmer the soup for 12 minutes. Stir in the spinach and simmer the soup until it wilts. Serve the soup warm.

Nutritional information:

  • Calories: 218.4
  • Fat: 3.3 g
  • Cholesterol: 0 mg
  • Sodium: 726.3 mg
  • Carbohydrates: 37.9 g
  • Protein: 12 g

*Percent Daily Values are based on a 2,000 calorie diet.

 

  • Baby spinach
  • Black pepper
  • Chicken broth
  • Garlic clove
  • Garlic recipes
  • Italian cannellini
  • Italian pasta
  • Italian recipes
  • Italian soup
  • Olive oil
  • Pasta shells
  • Red pepper flakes
  • Rosemary
  • Rosemary pasta shells soup
  • Shallots
  • Soup
  • Tomatoes
  • Vegetable stock
  • Wheat pasta shells
  • White beans (cannellini or other)

Irene Milito

Chi sono

Chi sono

Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

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