|1 ½ cups (375 mL)||Italpasta Total Elbows|
|2 tbsp (30 mL)||Italpasta Extra Virgin Olive oil|
|1 onion||finely chopped|
|1 cup (250 mL)||finely chopped carrots|
|1 cup (250 mL)||finely chopped celery|
|4||cloves garlic minced|
|1 tbsp (15 mL)||chopped fresh rosemary|
|1/2 tsp (2 mL)||each salt and pepper|
|6 cups (1.5 L)||sodium-reduced chicken broth|
|1 can (398 mL)||Italpasta Diced Tomatoes|
|1 can (540 mL)||cannellini beans, rinsed and drained|
|4 cups (1 L)||baby spinach leaves|
- Heat the oil in a Dutch oven or large saucepan set over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt and pepper. Cook for 7 minutes or until tender. Add the chicken broth, diced tomatoes and bay leaf; bring to a boil.
- Add the beans and simmer for 20 minutes. Add the Italpasta Total Elbows and cook for 7 minutes or until tender. Stir in the spinach and season with salt and pepper to taste.
Calories per serving (1 cup prepared soup) 250, Fat 2 g, Cholesterol 0 mg, Sodium 557 mg, Carbohydrates 47 g, Fibre 7 g, Sugar 4 g, Protein 12 g