Ingredients
1 (15oz) can white beans, drained and rinsed
32oz container reduce sodium chicken broth
2 tsp olive oil
1 small onion, chopped
1 cup sliced carrots
1/2 cup sliced celery
2 garlic cloves, minced
1 (28oz) can diced tomatoes
parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
1 1/2 tsp dried basil
1/4 cup chopped fresh Italian parsley
kosher salt and fresh ground pepper, to taste
1 medium zucchini, diced
2 cups spinach, chopped
2 cups cooked small pasta such as ditalini or elbows (al dente)
parmesan cheese for garnish (optional)
Preparation
Puree beans with 1 cup of broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion garlic and sauté until tender and fragrant, about 15 mins.
Add the broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil, parsley and bay leaves, cover and cook on low 40 mins. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 mins.
Remove the bay leaves, rosemary sprig and parmesan rind and season with salt and pepper. Ladle 1 1/4 cups soup into bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.
(serving size 1 1/2 cups, 190 calories)
