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Servings: 4-6

Total Time: 35 minutes

  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 zucchini, chopped
  • 3 cup reduced-sodium vegetable or chicken broth
  • 2 can Hunt's diced tomatoes (14 ounces)
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 2 bay leaf
  • 1/4 cup pasta
  • 1 can white beans, drained and rinsed
  • 2 cup coarsely chopped fresh spinach
  • 4 Tbsp grated Parmesan cheese

Directions

  1. Saute carrots, celery, onion and zucchini until slightly soft, about 5 minutes.

  2. Add broth, tomatoes, thyme, sage, bay leaves, salt and pepper.

  3. Bring to a boil then add pasta. Reduce heat and simmer for 10-12 minutes, or until pasta is al dente.

  4. Stir in beans, spinach and cheese.

  5. Simmer for 5 more minutes and serve.

Nutrition

161 calories; 2 g fat; 1 g saturated fat; 4 mg cholesterol; 346 mg sodium; 27 g carbohydrate; 5 g fiber; 11 g protein

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