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White bean soup with pasta

Fall is right around the corner! Enjoy this warm, hearty soup on chilly days. Leftovers can be stored in the freezer for up to 3 months. This recipe can be served as a filling lunch or dinner.

6 1 1/3 cup Servings
Preparation time
7 minutes
Cooking time
13 minutes
Total time
20 minutes
1 tsp olive oil
1 onion (Diced)
3 carrots, diced (Large)
2 clv garlic clove
1 tsp Italian seasoning
1 tsp salt
¼ tsp crushed red pepper flakes
¼ tsp pepper
28 oz diced tomatoes
2 C low sodium chicken broth
15 oz white beans
8 oz small whole wheat pasta
1 ½ C frozen spinach

1. Put a large saucepan of water on to boil.

2. Heat oil in a large pot over medium-high heat; add carrot and onion and cook until softened about 5-6 minutes. Stir occasionally.

3. Add garlic, Italian seasoning, salt, crushed red pepper, and ground pepper. Cook, stirring, until fragrant- about 1 minute.

4. Add tomatoes, chicken broth, and 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.

5. Cook pasta in the boiling water for 1 minute less than the package directions. Drain.

6. Stir spinach into the soup and cook on low until softened about 2-3 minutes.

7. Stir in the pasta just before serving.


Chefs note: If planning to freeze, don’t add the pasta to the entirety of the soup. (Only add pasta to the served portions.) It will absorb too much liquid.

Per Serving: Calories 277 kcal, Carbohydrates 51 g, Protein 12 g, Saturated Fat 0.6 g, Sodium 478 mg, Fiber 11.6 g, Sugars 0.1 g Protein 12.2g