Spinach & Shells Soup

Name: Spinach & Shells Soup
Ingredients: 3 cups reduced-sodium chicken broth; 1 can (14-1/2 ounces) stewed tomatoes, cut up; 1 cup uncooked small pasta shells; 1 teaspoon reduced-sodium chicken bouillon granules; 1 garlic clove, minced; 1 can (15 ounces) cannellini beans, rinsed and drained; 1 cup chopped fresh spinach; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 2 tablespoons grated Parmesan cheese

11 ingredients

2 steps

Ingredients

3 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 cup uncooked small pasta shells
1 teaspoon reduced-sodium chicken bouillon granules
1 garlic clove, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chopped fresh spinach
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Directions

1

In a large saucepan, combine the broth, tomatoes, pasta, bouillon and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until pasta is almost tender.
2

Stir in the beans, spinach, basil, oregano and pepper; cover and simmer for 10 minutes or until heated through and pasta is tender. Sprinkle with Parmesan cheese.