• 4 Ratings

This Italian soup includes the traditional ingredients -- pasta, spinach, beans, sweet pepper, tomatoes, and zucchini -- and can be ready to serve in less than 30 minutes.




  • In a 4-quart Dutch oven cook garlic and onion in hot oil until tender. Add sweet pepper, zucchini, broth, and 2 cups water. Bring to boiling. Rinse and drain beans. Add drained beans and pasta; return to boil. Reduce heat. and simmer, covered, for 10 to 12 minutes or until pasta is tender, stirring occasionally.

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  • Stir in tomatoes, spinach, and fresh basil (if using). Remove from heat. Season to taste with salt and ground black pepper.

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  • Top with Parmesan cheese. Serves 6.

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Nutrition Facts

181 calories, 3 g fat (0 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg cholesterol, 621 mg sodium, 33 g carbohydrates, 7 g fiber, 4 g sugar, 11 g protein.


4 Ratings
  • 4 Rating Star 2
  • 5 Rating Star 2