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
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.