Bean Soup with Pasta

Ingredients

• 3 oz sea shell pastaNutrition
• 1 cup diced tomatoesNutrition
• 2 cups vegetable brothNutrition
• 0.12 tsp pepperNutrition
• 1/2 tbsp basilNutrition
• 1/4 tsp saltNutrition
• 1/4 tsp rosemaryNutrition
• 1 tbsp olive oilNutrition
• 2 strips celeryNutrition
• 1 clove garlicNutrition
• 1 small onionNutrition
• 2 cups spinachNutrition
• 2 cups waterNutrition
• 2 cups white beansNutrition

Directions

1. 1Cook pasta according to package directions.
2. 2Thinly slice carrots, and celery. Chop onion and mince garlic (or use garlic press).
3. 3In large non-stick pan sauté the carrots, celery, onion and garlic in oil. Sauté until kind of tender, about 5 minutes.
4. 4Stir in the water, broth, tomatoes, basil, rosemary, salt and pepper.
5. 5Bring to a boil, reduce heat; cover and simmer 10 minutes.
6. 6Drain pasta; stir into vegetable mixture.
7. 7Add the beans; heat through. Stir in spinach, cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.
8. 8Tip: you can cook your own beans from dry ahead of time. It's not necessary but extra rinsing may aid in digestion.

Nutrition per serving

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