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–+ servings

Rosemary Pasta Shells Soup

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 tsps olive oil
  • 1 garlic clove finely minced
  • 1 shallot finely diced
  • 3 -4 C. fat free chicken broth or 3 -4 C.
  • vegetable stock
  • 1 14 1/2 oz can diced tomatoes
  • 1 14 1/2 oz can white beans (cannellini or other)
  • 1 ⁄2 C. whole wheat pasta shells or 1⁄2 C. shell
  • pasta
  • 1 tsp rosemary
  • 3 C. Baby Spinach cleaned and trimmed
  • 1 ⁄8 tsp black pepper
  • 1 dash crushed red pepper flakes

Instructions

  • Place a large saucepan on medium heat.
  • Heat the oil in it.
  • Add the garlic and shallot then
  • cook them for 4 min.
  • Stir in the broth, tomatoes, beans and rosemary, black and red pepper.
  • Cook them until
  • they start boiling.
  • Stir in the pasta and simmer the soup for 12 min.
  • Stir in the spinach and simmer the soup until it wilts.
  • Serve the soup warm.
  • Enjoy.

Nutrition values

Calories: 218.4 kcal
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Course; Soup