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Nutrition Facts
Serving Size 1 (315g) Recipe makes 4 servings
Calories 226
Calories from Fat 28		(12%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 615mg		25%
Potassium 927mg		26%
Total Carbohydrate 41.0g		13%
	Dietary Fiber 8.0g	32%
	Sugars 4.1g
Protein 11.5g		23%
detailed view... how is this calculated?

Tuscan White Bean & Spinach Soup

Recipe #150898 | 25 min | 8 min prep | add private note

⁽⁶³⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Jan 8, 2006

This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.

SERVES 4 (change servings and units)

Ingredients

2 teaspoons olive oil
1 garlic clove, finely minced
1 shallot, finely diced
3-4 cups fat free chicken broth or vegetable stock
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can white beans (cannellini or other)
1/2 cup whole wheat pasta shells or shell pasta
1 teaspoon rosemary
3 cups baby spinach, cleaned and trimmed
1/8 teaspoon black pepper
1 dash crushed red pepper flakes

Directions

1
In a large sauce pan, sautee the shallots & garlic in the olive oil.
2
Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
3
Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
4
Add spinach and cook until wilted.

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Featured Reviews for This Recipe

From: cookin_nurse

On Nov 11, 2009

Very yummy soup, accidentaly put too much black & red pepper in and wow did it clear our sinuses, next time I will be watching more carefully how much of all that I put it. It was a huge hit with my family.

0 people found this review helpful

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From: IAteMyGluestick

On Oct 29, 2009

0 people found this review helpful

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From: Maggie in Florida

On Jan 7, 2008

Very easy and quick soup to make and very tasty. However, it was quite salty (I did not rinse the beans, but maybe the diced tomatoes were the culprit). I used 3 garlic cloves and frozen spinach. I made two versions: one as written but with the above exceptions, and one with boneless, skinless chicken breasts cut into bite size pieces. Both were very good, but DH and I both preferred the one with the chicken. I didn't double the recipe, but just cooked as instructed, then when it was ready, took half of the soup out and put it into another pot, at which point, I added the chicken pieces. I wanted to see if there was an appreciable difference. I cooked it for about 10 minutes longer, and it was a hearty, filling and wonderful soup! We had salad as well, and that was our dinner. A crusty bread would have been nice to sop up the last of the soup, but that will be next time! My son is a vegan, and I would make this for him, using the vegetable stock and no meat, of course. It is a very satisfying soup as is. Thanks much for posting, justcallmetoni!

5 people found this review helpful

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From: Susie D

On Jul 11, 2006

This a very enjoyable soup and is quick to prepare. Both are good things on busy nights. I used frozen spinach (thawed & squeezed dry) and orzo for the pasta. I will be making this alot this winter. Thanks toni!

4 people found this review helpful

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