Nutritional Info (Per serving): Calories: 133, Saturated Fat: 1g, Sodium: 356mg, Dietary Fiber: 4g, Total Fat: 2g, Carbs: 21g, Cholesterol: 6mg, Protein: 9g Carb Choices: 1.5 Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 minsmore
Adapted from everydayhealth.com
can(s) broth, reduced-sodium chicken, 14-ounce cans 6 clove(s) garlic, crushed and peeled 4 sprig(s) rosemary, fresh, 4-inches long, or 1 tablespoon dried rosemary ¼ teaspoon pepper, red, crushed,
1. Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. 2. Meanwhile, mash 1 cup beans in a small bowl. 3. Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. 4. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes. 5. Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan. Variation: Substitute chickpeas (garbanzo beans) for the cannellini beans; use a food processor to puree them.