Ingredients
| Olive oil |
2 tablespoons |
| Onion |
1, chopped |
| Carrots |
2, diced |
| Celery |
2 stalks, sliced |
| Garlic |
3 cloves, minced |
| Rosemary |
1 sprig |
| Tomatoes |
2 cups, diced |
| Spinach |
2 cups, chopped |
| Vegetable broth |
4 cups, low-sodium |
| White beans |
1 can, drained |
| Whole grain pasta |
1 cup, small shapes |
| Lemon juice |
1 tablespoon |
| Salt and pepper |
To taste |
Preparation
- Heat oil in pot over medium heat.
- Sauté onion, carrots, celery for 5 minutes.
- Add garlic and rosemary; cook 1 minute.
- Stir in tomatoes, broth; simmer 10 minutes.
- Add beans, pasta; cook until pasta is tender.
- Stir in spinach until wilted.
- Remove rosemary sprig.
- Add lemon juice, salt, and pepper.
- Serve hot with a drizzle of olive oil.
Servings: 4
Nutrition
- Calories: 250
- Protein: 10g
- Carbohydrates: 38g
- Fat: 8g
- Saturated fat: 1g
- Fiber: 8g
- Sodium: 300mg