Rosemary pasta shells soup
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.
