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Tuscan white bean and spinach soup

Recipe Information

Description:
Tuscan white bean and spinach soup is a delicious Italian recipe usually served as a appetizer. It requires about 8 minutes of prep time and about 17 minutes of cooking time for a combined total time of 25 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 8 Minutes
Cook Time 17 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient White Beans
Category Beans & Legumes
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine Italian
Cook Method Boiling; Sautéing
Diet

Ingredients

  • 2 teaspoons olive oil

  • 1 clove garlic, finely minced

  • 1 shallot, finely diced

  • 3-4 cups fat-free vegetable stock

  • One 14 1/2-ounce can diced tomatoes

  • One 14 1/2-ounce can white beans

  • 1/2 cup whole-wheat pasta shells

  • 1 teaspoon rosemary

  • 3 cups baby spinach, cleaned and trimmed

  • 1/8 teaspoon black pepper

  • 1 dash crushed red pepper flakes

Directions

  • In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic, and sauté until tender (3-5 minutes). Add the broth, tomato, beans, and rosemary to the saucepan. Sprinkle with black and red pepper. Bring the broth to a boil.

  • Add the pasta and cook until shells are tender (about 12 minutes). Add the spinach, and cook until the spinach wilts. Serve immediately.

Nutrition (per serving)

  • Calories: 218 cal

  • Total fat: 3g

  • Saturated fat: <1g

  • Polyunsaturated fat: 1g

  • Monounsaturated fat: 2g

  • Cholesterol: 0mg

  • Sodium: 726mg

  • Potassium: 937mg

  • Carbohydrate: 38g

  • Fiber: 8g

  • Sugar: 3g

  • Protein: 12g