Pasta & Bean Soup
This hearty soup combines pantry staples for a healthy, budget-friendly meal.

Makes 8 one-cup servings

Ingredients

• 4 14-ounce cans reduced-sodium chicken broth
• 6 cloves garlic, crushed and peeled
  
• 4 4-inch sprigs fresh rosemary or 1 tablespoon dried
  
• ⅛-¼ teaspoon crushed red pepper
  
• 1 15 ½-ounce or 19-ounce can cannellini (white kidney) beans, rinsed, divided
  
• 1 14 ½-ounce can diced tomatoes
  
• 1 cup medium whole wheat pasta shells
  
• 1 10-ounce box frozen leaf spinach, thawed
  
• 6 tablespoons freshly grated Parmesan cheese

Instructions:

1. Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Mash 1 cup (about half) of the beans.
    
2. Strain broth and return liquid to the pot. Add mashed and whole beans along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.
    
   
3. Stir in thawed spinach and cook 1 minute. Garnish with a sprinkling of Parmesan.

NUTRITION INFORMATION
Per serving: 133 calories; 2 g fat (1 g sat, 0 g mono); 6 mg cholesterol; 20 g carbohydrate; 9 g protein; 4 g fiber; 356 mg sodium.