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We use mirepoix—a combination of onion, celery and carrots—to flavor this white bean 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.


Large saucepan, large pot

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.