Pasta-and-Bean Soup with Spinach

By dashy_65

Cooking Light

OCTOBER 1996

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, crushed
• 2 cups water
• 1 1/2 cups cooked tubetti (about 3/4 cup uncooked small tubular-shaped pasta)
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16-ounce) can tomato puree
• 1 (10 1/2-ounce) can low-salt chicken broth
• 8 cups chopped spinach leaves
• 1 (19-ounce) can cannellini beans or other white beans, drained
• 2 tablespoons hot pepper sauce
• 8 teaspoons grated Parmesan cheese
• 5 lemon wedges
• Fresh oregano sprigs (optional)

Preparation

Step 1

Heat oil in a large Dutch oven over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add water and next 6 ingredients (water through broth). Bring to a boil, reduce heat, and simmer 20 minutes. Add spinach and beans; cook 3 minutes. Stir in pepper sauce. Sprinkle with cheese. Serve with lemon wedges, and garnish with fresh oregano sprigs, if desired.

223 cal, 4.9g fat, 11.3g protein, 6.8g fiber, 657mg sod