Spinach And Shells Soup Recipe
Ingredients
| Sodium chicken broth | 1 1/2 Cup (16 tbs) | |
| 1 cup low-sodium stewed tomatoes | ||
| 4 1/2 ounces small pasta shells | ||
| Cannellini beans | 14 Ounce, drained, rinsed | |
| Spinach leaves | 1 Cup (16 tbs) | |
| Dried oregano | 1/2 Teaspoon | |
| Dried basil | 1/2 Teaspoon | |
| Parmesan cheese | 3/4 Ounce, grated | |
Directions
1. In large saucepan, over medium heat, bring chicken broth to a boil.
2. Add tomatoes and pasta shells; cook 7 minutes. Add beans, spinach, oregano and basil; cook 8-10 minutes, until pasta is tender. (If soup is too thick, thin with a little water.)
3. Ladle evenly into 4 bowls; top evenly with Parmesan cheese.
2. Add tomatoes and pasta shells; cook 7 minutes. Add beans, spinach, oregano and basil; cook 8-10 minutes, until pasta is tender. (If soup is too thick, thin with a little water.)
3. Ladle evenly into 4 bowls; top evenly with Parmesan cheese.
Chef
