Tuscan White Bean & Spinach Soup

This dish was inspired by Vote_for_Pedro’s White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor.



  • 2 tsp olive oil
  • 1 clove garlic, finely minced
  • 1 shallot, finely diced
  • 3 cup (up to 4) fat free chicken broth, or vegetable stock
  • 14 1⁄2 oz can diced tomatoes
  • 14 1⁄2 oz can white beans, cannellini or other
  • 1⁄2 cup whole wheat pasta shells, or shell pasta
  • 1 tsp rosemary
  • 3 cup baby spinach, cleaned and trimmed
  • 1⁄8 tsp black pepper
  • 1 dash crushed red pepper flakes


  • In a large sauce pan, sautee the shallots & garlic in the olive oil.
  • Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
  • Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
  • Add spinach and cook until wilted.

Smartpoints : 6
Serves : 4

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