Plenty of spinach, zucchini, and tomatoes give this Italian-inspired soup its hearty texture and rich flavor.
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
174 Calories
Recipe Instructions
Step 1
Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
Step 2
Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.
Ingredients
1 teaspoon salt (Optional)
1 onion, chopped
1 tablespoon Italian seasoning
1 tablespoon olive oil
2 stalks celery, chopped
2 carrots, chopped
4 cups tomato juice
2 cups rotini pasta
2 cloves garlic, finely chopped
2 cups chopped fresh spinach
1 (28 ounce) can diced tomatoes, undrained
1 (32 ounce) carton chicken broth
¼ teaspoon ground black pepper (Optional)
1 (15.5 ounce) can cannellini beans, drained and rinsed
