This soup is a great way to get some extra veggie goodness into your diet. I love that it’s loaded with healthy ingredients like beans, greens and garlic. This combination makes for an amazing flavor profile and the best part is you can whip it up in just 30 minutes!
prep: 20 mins cook: 30 mins total: 50 mins Servings: 6 Yield: 6 servings
6 cups chicken broth
4 cloves garlic, peeled and chopped
2 tablespoons olive oil
salt and black pepper to taste
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 cup ditalini or other small pasta
1 onion, chopped
1 (10 ounce) bag baby spinach, rinsed and dried
Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil.
Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.
Per Serving: 186 calories; protein 6.9g; carbohydrates 28g; fat 5.3g; sodium 189.9mg.