email this pageIngredients
2 tablespoons olive oil
2 garlic cloves, chopped
1 (14 1/2-ounce) can premium diced, peeled tomatoes, undrained
1 (48-ounce) can fat-free chicken broth
1 cup ditalini or alphabet pasta
1 (15 1/2-ounce) can garbanzo beans, drained
4 cups baby spinach leaves, rinsed (about 1 10-ounce bag)
1/4 cup grated Parmesan cheese
Instructions
2 garlic cloves, chopped
1 (14 1/2-ounce) can premium diced, peeled tomatoes, undrained
1 (48-ounce) can fat-free chicken broth
1 cup ditalini or alphabet pasta
1 (15 1/2-ounce) can garbanzo beans, drained
4 cups baby spinach leaves, rinsed (about 1 10-ounce bag)
1/4 cup grated Parmesan cheese
1. Heat oil in a large saucepan; add garlic, sauté 2 minutes. Add tomatoes, chicken broth, pasta and beans and stir. Simmer, covered, for 15 minutes, stirring occasionally to prevent pasta from sticking to bottom of pan. Add spinach and continue cooking, covered, until leaves are tender, about 5 minutes.
2. Ladle into bowls and sprinkle with cheese. (Pasta tends to absorb liquid as soup sits. Add more liquid as needed. If making ahead, separate liquid from other ingredients and combine when ready to serve.) Serves 6 to 8.
By Joan Cirillo, "Cooking with Kids"
Nutritional Information
2. Ladle into bowls and sprinkle with cheese. (Pasta tends to absorb liquid as soup sits. Add more liquid as needed. If making ahead, separate liquid from other ingredients and combine when ready to serve.) Serves 6 to 8.
By Joan Cirillo, "Cooking with Kids"
Per serving: 254 calories, 7g fat, 15g prot., 33g carbs., 5g fiber, 707mg sodium.
