Ingredients
| 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 | bay leaf |
| 1 can (540 mL) | cannellini beans, rinsed and drained |
| 4 cups (1 L) | baby spinach leaves |
Steps
- 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.
Nutritional Information
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