Thursday's Meal: Quick Italian Veggie and Pasta Soup

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.

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