- 1 (15 ounce) can white beans, drained, rinsed
- 32 ounce container reduced sodium chicken broth
- 2 teaspoon olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 1 (28 ounce) can petite diced tomatoes
- Parmesan cheese rind (optional)
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tablespoon chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/2 teaspoon kosher salt and fresh black pepper
- 1 medium 8 ounce zucchini, diced
- 2 cups chopped fresh (or frozen defrosted) spinach
- 2 cups cooked small pasta such as ditalini or elbows (al dente)
- extra parmesan cheese for garnish (optional)
- Blend beans with 1 cup of the broth to make a puree. Pour puree in a bowl and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. When hot, saute carrots, celery, onion and garlic for about 15 minutes until tender-crisp and fragrant.
Stove Top Version:
Pour in the pureed beans, tomatoes, parmesan cheese rind, salt pepper and remaining broth. Add in rosemary, basil, parsley and cook low for 40 minutes. Stir in zuchinni and spinach and simmer for another 8-10 minutes.
Crock Pot Version:
Transfer sauteed vegetables in a crock pot. Pour in pureed beans, tomatoes, parmesan cheese rind and remaining broth. Add in rosemary, basil, parsley and season with salt and pepper. Cook on low heat for 6-8 hours.Stir in zucchini and spinach 40 minutes before the soup is done cooking. Cover and cook for another 30 more minutes.
When done, carefully remove rosemary sprig, bay leaves, parmesan rind. Adjust seasoning and serve warm with pasta topped with extra cheese if desired.
Servings: 8 | Size: 1 1/2 cups | Points+: 4 pt | Smart Points: 4 | Calories: 190 | Fat: 3 g | Carb: 32 g | Fiber: 8 g | Protein: 9 g | Sugar: 4 g | Sodium: 483 mg | Cholest: 0 mg