Spinach Bean Pasta Soup
Cozy up with a hearty bowl of Spinach Bean Pasta Soup, a wholesome and flavor-packed recipe that combines tender pasta, creamy cannellini beans, and nutrient-rich fresh spinach in a savory vegetable broth. Simmered with aromatic herbs like basil and oregano, this one-pot wonder is a perfect blend of comforting textures and vibrant flavors. It's easy to prepare in just 45 minutes and a great option for meal prep, as it yields six generous servings. Ideal for chilly nights or as a satisfying lunch, this deliciously nourishing soup can be customized with a sprinkle of parmesan for an added touch of indulgence. Healthy, filling, and family-friendly, this spinach pasta soup is the ultimate go-to recipe for busy weeknights or casual gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 1 cup dry small pasta (e.g., ditalini or elbow)
- 4 cups fresh spinach
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- to taste parmesan cheese, grated (optional, for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes until the vegetables begin to soften.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
Add the cannellini beans, basil, oregano, salt, and black pepper. Bring the soup to a boil, then reduce the heat to a simmer.
Let the soup simmer for 10 minutes to allow the flavors to meld.
Stir in the dry pasta, and cook according to the package instructions, usually 8-10 minutes, until the pasta is tender.
Once the pasta is cooked, add the fresh spinach to the pot. Stir for 2-3 minutes until the spinach wilts.
Taste and adjust seasoning, adding more salt or pepper if necessary.
Serve the soup hot, garnished with grated parmesan cheese if desired.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 7064 mg | 307% | |
| Total Carbohydrate | 369.7 g | 134% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 51.8 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 878 mg | 68% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 6056 mg | 129% | |
*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.
