Ingredients
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1 tablespoon olive oil
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1 onion, chopped
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2 cloves garlic, finely chopped
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1 (32 ounce) carton chicken broth
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4 cups tomato juice
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1 (28 ounce) can diced tomatoes, undrained
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2 cups chopped fresh spinach
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2 zucchini, chopped
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2 carrots, chopped
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2 stalks celery, chopped
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1 (15.5 ounce) can cannellini beans, drained and rinsed
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1 tablespoon Italian seasoning
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1 teaspoon salt (Optional)
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¼ teaspoon ground black pepper (Optional)
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2 cups rotini pasta
Directions
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Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
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Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.
Nutrition Facts (per serving)
174 | Calories |
2g | Fat |
32g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 174 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Cholesterol 2mg | 1% |
Sodium 1167mg | 51% |
Total Carbohydrate 32g | 11% |
Dietary Fiber 5g | 18% |
Total Sugars 9g | |
Protein 7g | 14% |
Vitamin C 36mg | 40% |
Calcium 90mg | 7% |
Iron 4mg | 23% |
Potassium 626mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.