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Spinach & Shells Soup

Name: Spinach & Shells Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 3 cups reduced-sodium chicken broth; 1 can (14-1/2 ounces) stewed tomatoes, cut up; 1 cup uncooked small pasta shells; 1 teaspoon reduced-sodium chicken bouillon granules; 1 garlic clove, minced; 1 can (15 ounces) cannellini beans, rinsed and drained; 1 cup chopped fresh spinach; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 2 tablespoons grated Parmesan cheese

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Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

I played around with this recipe for 15 years before I got it just right! Served with toasted garlic bread, it makes a wonderful wintertime lunch.—Joyce Toney, Peoria, Arizona

Spinach & Shells Soup Recipe photo by Taste of Home

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Ingredients

3 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 cup uncooked small pasta shells
1 teaspoon reduced-sodium chicken bouillon granules
1 garlic clove, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chopped fresh spinach
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Directions

In a large saucepan, combine the broth, tomatoes, pasta, bouillon and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until pasta is almost tender.
Stir in the beans, spinach, basil, oregano and pepper; cover and simmer for 10 minutes or until heated through and pasta is tender. Sprinkle with Parmesan cheese.

Nutrition Facts

1-1/4 cups: 221 calories, 2g fat (1g saturated fat), 2mg cholesterol, 906mg sodium, 41g carbohydrate (7g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 2 starch, 2 vegetable.

Spinach & Shells Soup

Total Time

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