Spinach and shell soup recipe

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Serve this hearty soup with a salad and your favorite breadsticks for a filling, healthy autumn dinner. For a vegan-friendly version, simply swap out the chicken broth for vegetable broth. Same with the bullion.

SPINACH AND SHELL SOUP
Ingredients
  • 3 cups chicken broth
  • 1 (14 1/2 ounce) can stewed tomatoes, drained and diced
  • 1 cup uncooked pasta shells
  • 1 teaspoon chicken bullion
  • 1 clove garlic, minced
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 cup chopped spinach, fresh or frozen*
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 2 tablespoons Parmesan cheese

Directions
*If using frozen spinach, thaw and drain well before proceeding with recipe*
In a large saucepan or stockpot, combine the first 5 ingredients and bring to a boil. Reduce heat and simmer until the pasta is almost tender, about 5 minutes. Stir in all of the remaining ingredients except the cheese. Cover and simmer for 10 minutes. Sprinkle with Parmesan just before serving.

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