Rating: 4 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

A good soup to use up vegetables.

Recipe Summary

cook:
55 mins
total:
1 hr 25 mins
prep:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

174 calories; protein 7g; carbohydrates 31.6g; fat 2.3g; cholesterol 2.2mg; sodium 1166.5mg. Full Nutrition
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