Italian Cupboard soup

Posted by Chantel Martiromo
 Recipe by eat well and lose weight by better Holmesd and Gardens (more than 500 delicious satisfying recipes), published by Houghton Miffin Harcourt www.hmhbooks.com.

In a medium sauce pan heat 2 teaspoon olive oil over medium heat.
Add 1/4 cup sliced carrot and 1 onion sliced, halved; cook until onion is tender.
Add 1 small clove garlic, minced; cook for 1 minute more.
Add 1 cup reduced sodium chicken broth; 1 small tomato, chopped; and 1/4 teaspoon dried Italian seasoning, crushed. bring to boiling, add 1/4 cup dried whole grain rotini or penne pasta.
Reduce heat.
Cook, covered, about 11 minutes or until pasta is tender. Stir in 1cup chopped fresh spinach and 1/2 cup can cannellini (white kidney) beans, rinsed and drained.
Cook  and store until spinach is wilted. If desire, add additional reduced-sodium chicken broth to make desire consistency.
Sprinkle with 1 teaspoon shredded Parmesan cheese. Serve with a whole grain roll.
Per serving; 396 cal., 12g fat (2g sat. fat)4mg chol., 1,181 mg sodium, 59g carb., 10g sugar, 13g fiber, 20g pro. 


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