Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 4 cups fat-free, reduced sodium chicken or vegetable broth
- 1 cup chopped carrots
- 1 stick of celery, chopped
- 1 tsp dried oregano, or Italian herb blend
- 1 15-ounce can cannellini beans
- 1 14 1/2-ounce can chopped tomatoes, undrained
- 3/4 cup rotini
- 3 ounces (half a pack) fresh baby spinach
- Freshly ground black pepper to taste
Preparation:
Heat broth, carrots and celery in a large Dutch oven. Sprinkle dried herbs, stir and simmer for 10 minutes.
Puree or mash 1/2 of the white beans in a small bowl. Add the mashed beans, the remaining beans and the chopped tomatoes to the broth and stir well. Add pasta and simmer for 5 minutes. Stir in spinach and cook for 2-3 minutes more.
Ladle into 6 bowls. Garnish with ground black pepper. Serve with warm crusty bread.
Per Serving: Calories 155, Calories from Fat 5, Total Fat 0.5g (sat 0.1g), Cholesterol 0mg, Sodium 418mg, Carbohydrate 29.3g, Fiber 5.6g, Protein 8.3g
