Loren Ellison from Whole Foods has a recipe you can make from pantry staples that can make a hearty and warm meal.
The recipe for the quick Italian veggie and pasta soup is as follows. It serves four.
2 cups dried pasta (bow tie), cooked according to package instructions
4 cups low-sodium vegetable broth
1 (15-ounce) can no-salt-added kidney or great northern beans, drained and rinsed
1 (14.5-ounce) can diced fire-roasted tomatoes
Italian seasoning, to taste
1/2 teaspoon ground black pepper
4 ounces frozen or 4 cups fresh leafy greens (spinach or kale)
2 cups shredded mozzarella
In a medium pot over medium-high heat, bring broth to a boil.
When broth is boiling, add beans, tomatoes, Italian seasoning and pepper and bring to a simmer.
Add spinach and cook until softened and bright green.
Place pasta (about 1 cup per serving) into soup bowls, ladle soup over the top, sprinkle with cheese and serve.