Active Time: 15 mins.    Total Time: 25 mins.    Servings: 6.     Nutrition Profile: Egg Free Heart Healthy High Fiber Low-Calorie Nut-Free Soy-Free

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 ½ cups frozen mirepoix (diced onion, celery and carrot)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper
• ¼ teaspoon ground pepper
• 1 28-ounce can no-salt-added diced tomatoes
• 2 cups low-sodium no-chicken broth or chicken broth
• 1 15-ounce can low-sodium cannellini beans, rinsed
• 8 ounces small whole-wheat pasta, such as elbows
• 1 ½ cups frozen cut-leaf spinach
• 4 tablespoons grated Parmesan cheese
  

Directions

1. Put a large saucepan of water on to boil.
2. Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth and beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
3. Meanwhile, cook pasta in the boiling water for 1 minute less than the package directions. Drain.
4. Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.