In a Dutch oven combine the tomatoes, water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.
Stir in spinach. Ladle into soup bowls. Top with Parmesan cheese and/or fresh basil.
Italian seasoning, vegetable or chicken stock
diced tomatoes with Italian herbs: $1.89yellow sweet pepper $2.00dry rigatoni: $0.30garbanzo beans: $1.19baby spinach: $0.75total: $6.13cost per serving: $1.53
For a heartier version of this soup, substitute browned Italian sausage or cut-up chicken for the garbanzo beans. Vary the greens by swapping chopped fresh chard or kale for the spinach.