Spinach & Shells Soup Recipe

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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

This recipe is:

Quick

Diabetic Friendly

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Spinach & Shells Soup Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

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) white kidney or 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

Directions

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. Yield: 4 servings.

Nutritional Facts 1-1/4 cups equals 221 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 906 mg sodium, 41 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 vegetable.

Originally published as Spinach & Shells Soup in Taste of Home Christmas Annual Annual 2009, p55