Dinner
White Bean Soup with Pasta
White bean soup simmers with garlic, Italian herbs, and sweet mirepoix, then thickens into a savory broth laced with tomatoes and creamy cannellini beans. Tender whole-wheat pasta and spinach swirl through each spoonful, finished with a shower of Parmesan.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 6
Nutrition per Serving
- Calories
- 277
- Protein
- 12g
- Carbs
- 49g
- Fat
- 5g
- Fiber
- 9g
- Sugar
- 7g
- Sodium
- 576mg
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 1/2 cup frozen mirepoix (diced onion, celery and carrot)
- 2 clove garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp crushed red pepper
- 1/4 tsp ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 2 cup low-sodium no-chicken broth or chicken broth
- 1 15-ounce can low-sodium cannellini beans, rinsed
- 8 oz small whole-wheat pasta, such as elbows
- 1 1/2 cup frozen cut-leaf spinach
- 4 tbsp grated Parmesan cheese
Instructions
- Put a large saucepan of water on to boil.
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1 ½ cups frozen mirepoix and cook, stirring, until softened, about 3 minutes. Add 2 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon crushed red pepper and ¼ teaspoon ground pepper and cook, stirring, until fragrant, about 1 minute. Add 1 can tomatoes and their juices, 2 cups broth and 1 can beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
- Meanwhile, cook 8 ounces pasta in the boiling water for 1 minute less than the package directions. Drain.
- Stir 1 ½ cups spinach into the soup. Stir in the pasta just before serving. Serve topped with 4 tablespoons Parmesan.