SPINACH & SHELLS SOUP

Spinach & Shells Soup image

I played around with this recipe for 15 years before I got it just right! Served with toasted garlic bread, it makes a wonderful wintertime lunch.-Joyce Toney, Peoria, Arizona

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

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Ingredients

3 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 cup uncooked small pasta shells
1 teaspoon reduced-sodium chicken bouillon granules
1 garlic clove, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chopped fresh spinach
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Steps:

In a large saucepan, combine the broth, tomatoes, pasta, bouillon and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until pasta is almost tender. , Stir in the beans, spinach, basil, oregano and pepper; cover and simmer for 10 minutes or until heated through and pasta is tender. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 221 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 906mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges