Feed Me Now Soup
Warm, hearty, and ready in just 30 minutes, Feed Me Now Soup is your ultimate go-to for a quick, nourishing weeknight meal. Packed with wholesome ingredients like creamy white beans, vibrant baby spinach, and tender pasta, this one-pot wonder delivers a comforting bowl of flavors in no time. The base of aromatic onions, garlic, and Italian seasoning is enriched with vegetable broth and a touch of diced tomatoes, creating a savory broth that perfectly balances the sweetness of carrots and celery. Finished with frozen peas for a pop of color and optional parmesan for a touch of richness, this soup is as versatile as it is satisfying—ideal for busy families or a cozy meal for one. With minimal prep, pantry-friendly ingredients, and vibrant nutrition, Feed Me Now Soup is a quick soup recipe that truly lives up to its name.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 14-ounce can canned white beans (such as cannellini or navy beans), drained and rinsed
- 1 cup small pasta (such as ditalini or macaroni)
- 1 cup frozen peas
- 2 cups baby spinach
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, diced carrot, and diced celery, and cook for another 3 minutes, stirring occasionally.
Pour in the vegetable broth and canned diced tomatoes (with their juice). Stir to combine.
Add the canned white beans, dried Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to medium and add the pasta. Cook according to the pasta package instructions, usually 8-10 minutes, stirring occasionally to prevent sticking.
Two minutes before the pasta is done, add the frozen peas and baby spinach. Stir until the spinach wilts.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and, if desired, sprinkle with grated parmesan cheese before serving.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 5453 mg | 237% | |
| Total Carbohydrate | 349.9 g | 127% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 49.5 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1333 mg | 103% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4998 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
