By Sophie Conniff
Heat the olive oil in a large pot over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Stir in the mixed vegetables and cook until slightly softened, about 5 minutes.
Add the cannellini beans with their liquid, low-sodium vegetable stock, salt, and black pepper to the pot. Bring to a simmer.
Add the small pasta (orzo or ditalini) and let the soup simmer until the pasta is al dente, about 10 minutes.
Stir in the spinach and cook until wilted, about 2 minutes.
Adjust seasoning with more salt or pepper if needed. Remove from heat.
Serve the soup hot, garnished with grated Parmesan cheese. Accompany each serving with a whole-grain roll.
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This Soup Vegetarian Comfort Food recipe is ready in 45 minutes and features Mixed vegetables (carrot, celery, zucchini, potato, tomato), Small pasta (orzo/ditalini), Cannellini beans (canned) and other delicious ingredients. Contains 350 calories total.
Heat the olive oil in a large pot over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Stir in the mixed vegetables and cook until slightly softened, about 5 minutes.
Add the cannellini beans with their liquid, low-sodium vegetable stock, salt, and black pepper to the pot. Bring to a simmer.
Add the small pasta (orzo or ditalini) and let the soup simmer until the pasta is al dente, about 10 minutes.
Stir in the spinach and cook until wilted, about 2 minutes.
Adjust seasoning with more salt or pepper if needed. Remove from heat.
Serve the soup hot, garnished with grated Parmesan cheese. Accompany each serving with a whole-grain roll.
Calories per Serving: 350
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