Prep: 10 minutes
Cook: 20 minutes
Two 14-oz. cans (3 1/2 cups) fat-free vegetable broth
Two 14.5-oz. cans diced tomatoes, drained
One 15-oz. can cannellini (white kidney) beans, drained and rinsed
One 10-oz. package frozen spinach, mostly thawed
1 cup frozen cut green beans
1 cup frozen peas and carrots
1 cup uncooked whole-wheat-blend rotini or penne pasta
1 tbsp. dried minced onion
2 tsp. chopped garlic
1 tsp. Italian seasoning
1 bay leaf
Salt and black pepper, to taste
Combine all ingredients in a large pot on the stove. Add 1 cup water and stir it up. Cover and bring to a boil.
Reduce heat to low and allow soup to simmer, covered, for 10 minutes. Remove bay leaf, add salt and pepper to taste, and serve!
MAKES 10 SERVINGS
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Publish Date: 2011-01-01