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Soups

Tomato, Pasta Spinach Soup

Crushed tomatoes, ditalini, frozen spinach and white kidney beans in a garlic and broth-cube base, close to Olive Garden's minestrone.

Not this recipe — add a photo of yours.Photo: yvonne lee harijanto (CC0, via Wikimedia Commons)

Like the minestrone at Olive Garden. Makes about 10 cups. Per serving: about 270 calories, 10 grams fiber, 4 grams fat (0 saturated).

Cook
13 min
Servings
4

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1 tablespoon minced garlic
  • 2 teaspoons oil
  • 6 cups water
  • 1 (28 ounce) can crushed tomatoes
  • 4 chicken broth cubes
  • 1/4 teaspoon dried sage
  • 1/3 teaspoon Italian seasoning
  • 1 cup small tubular pasta (ditalini or tubetti)
  • 1 (10 ounce) box frozen spinach
  • 1 (15 ounce) can white kidney beans, rinsed
  • Grated Parmesan cheese, for serving

Directions

  1. In a 3-4 quart pot, heat the minced garlic in oil over medium heat until aromatic.
  2. Add the water, crushed tomatoes, chicken broth cubes, sage, and Italian seasoning. Bring to a boil.
  3. Stir in the pasta and cook, stirring occasionally, 5 minutes.
  4. Add the frozen spinach; cook 5-7 minutes longer, until the spinach thaws and the pasta is tender.
  5. Stir in the rinsed white kidney beans; heat 1 minute.
  6. Serve sprinkled with grated Parmesan cheese.

Notes

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