RC's minestrone w spinach

Name: RC''s minestrone w spinach Recipe
Yield: 4
Ingredients: 1 28 ounce can diced tomatoes with Italian herbs; 2 cups water; 1 cup garbanzo beans (chickpeas) rinsed and drained; 1 cup low-sodium vegetable or chicken broth; 1 medium yellow sweet pepper chopped; 2 teaspoons Italian seasoning or 1 teaspoon each dried basil and garlic powder; 1 cup dry rigatoni or penne pasta; 2 - 3 cups baby spinach

Number of Servings: 4

Ingredients

1 28 ounce can diced tomatoes with Italian herbs2 cups water1 cup garbanzo beans (chickpeas), rinsed and drained1 cup low-sodium vegetable or chicken broth1 medium yellow sweet pepper, chopped2 teaspoons Italian seasoning or 1 teaspoon each dried basil and garlic powder1 cup dry rigatoni or penne pasta2 - 3 cups baby spinach

Directions

In a Dutch oven combine the tomatoes, water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.
2. Stir in spinach. Ladle into soup bowls. Top with Parmesan cheese and/or fresh basil.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JOJO_1965.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 301.8
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 1,061.0 mg
Total Carbs: 56.1 g
Dietary Fiber: 8.9 g
Protein: 13.5 g

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