Tomato, Pasta and Spinach Soup

By kspurlock

4 Points
Serve with Garlic Bread or Crunchy Breadsticks

Ingredients

• 1 Tbsp minced garlic
• 2 tsp oil
• 28 oz can of crushed tomatoes
• 4 chicken-broth cubes
• 1/4 tsp dried sage
• 1 cup small tubular pasta (ditalini or tubetti
• 10 oz box frozen chopped spinach
• 15 oz can white kideny beans
• grated parmesan cheese

Preparation

Step 1

1) In a a 3- to 4-qt pot, heat 1 Tbsp minced garlic in 2 tsp oil over medium heat until aromatic.
2) Add 6 cups water, a 28-oz can crushed tomatoes, 4 chicken-broth cubes and 1/4 tsp dried sage.
3) Bring to a boil, stir in 1 cup small tubular pasta (ditalini or tubetti) and cook, stirring occasionally, 5 minutes.
4) Add a 10-oz box frozen chopped spinach and cook, breaking up spinach as it thaws, 5 to 7 minutes longer until pasta is tender.
5) Stir in a rinsed 15-oz can white kidney beans; heat 1 minute.
Serve sprinkled with grated Parmesan cheese.