Ingredients:
4 cups reduced-sodium fat-free chicken broth
1 cup chopped carrots
1 stalk celery, chopped
1 teaspoon dried oregano or 1 teaspoon Italian herb seasoning
1 (15 ounce) cans cannellini beans
1 (14 1/2 ounce) cans chopped tomatoes, undrained
3/4 cup rotini pasta
3 ounces fresh baby spinach ( half a pack)
fresh ground black pepper, to taste
Directions:
Heat broth, carrots and celery in a large Dutch oven.
Sprinkle dried herbs, stir and simmer for 10 minutes.
Puree or mash 1/2 of the white beans in a small bowl.
Add the mashed beans, the remaining beans and the chopped tomatoes to the broth and stir well.
Add pasta and simmer for 5 minutes.
Stir in spinach and cook for 2-3 minutes more.
Ladle into 6 bowls.
Garnish with ground black pepper.
Serve with warm crusty bread.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.