INGREDIENTS:

  • 2 Tablespoons Olive Oil
  • 2 Onions, Chopped
  • 4-6 Garlic Cloves, Minced
  • 4 Carrots, Chopped
  • 2 Celery Ribs, Chopped
  • 48 Ounces Vegetable Or Chicken Broth
  • 28 Ounce Can Diced Tomatoes
  • 2 Cups Canned Cannellini Beans, Drained
  • 1-2 Teaspoon Dried Thyme
  • 1-2 Teaspoons Dried Oregano
  • 1/2 Teaspoon Dried Sage
  • 2 Bay Leaves
  • Salt And Ground Black Pepper
  • 1 Medium Zucchini, Chopped
  • 1 Bag Spinach, Chopped
  • 2 Cups Cooked Tubettini Pasta
  • 1/2 Cup Parmesan Cheese, Shredded

INSTRUCTIONS:

  1. Heat the olive oil to medium-high in a large soup pot.  Add the onions and garlic and sauté 3-5 minutes.  Add the carrots and celery and sauté 3-5 minutes until soft.  Stir in the broth, tomatoes, beans, thyme, oregano, sage, bay leaves, salt and pepper and bring to a boil.  Lower the heat and simmer 30 minutes.  Stir in the zucchini and simmer for 5 minutes.  Stir in the spinach and pasta and cook until the spinach has wilted.  Remove the bay leaves.  Sprinkle with the cheese when serving
  2.  Makes Fourteen 2 Weight Watchers Points Plus Servings

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