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Spinach Bean Soup

Total Time

Prep: 20 min. Cook: 35 min.


5 servings

"This easy soup is so good, I had to send you the recipe to share it with as many people as possible," jots Melissa Griffin from Lansing, Michigan. Chock-full of pasta, beans and spinach, it makes a fresh-tasting and satisfying first course or a light meal in itself.


  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 cups water
  • 1 can (15 ounces) tomato puree
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups packed torn fresh spinach
  • 1 can (16 ounces) navy beans, rinsed and drained
  • 1-1/2 cups cooked small tube pasta or other small pasta
  • 1/2 to 1 teaspoon hot pepper sauce
  • 8 teaspoons shredded Parmesan cheese


  1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil.
  2. Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.

Nutrition Facts

1-1/2 cups: 243 calories, 4g fat (1g saturated fat), 2mg cholesterol, 940mg sodium, 39g carbohydrate (0 sugars, 7g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.

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