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We use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.

EatingWell Magazine, December 2021


Credit: Jacob Fox

Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Put a large saucepan of water on to boil.

  • Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth and beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.

  • Meanwhile, cook pasta in the boiling water for 1 minute less than the package directions. Drain.

  • Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.

To make ahead

Refrigerate soup and pasta separately for up to 3 days.

Nutrition Facts

1 1/3 cups
277 calories; fat 5g; cholesterol 3mg; sodium 576mg; carbohydrates 49g; dietary fiber 9g; protein 12g; sugars 7g; niacin equivalents 3mg; saturated fat 1g; vitamin a iu 2217IU; potassium 329mg.