Light and Easy Recipes and Meal Ideas


Calories: 345

Hello person reading this. This is a regular in my soup line-up. I like to cook the Ditalini pasta separate so it doesn't get soggy for leftovers. I make a big batch of this on the weekend and freeze it so I have it for many lunches and dinners to come. Recipe makes about 6 two-cup servings.

Yield/Servings: 6 Serving Size: 1 bowl Total Cook/Prep time: 1.5 hours


  • 2 quarts fat-free chicken broth
  • 1 can crushed tomatoes or whole tomatoes (pureed)
  • 1 medium onion (diced)
  • 4 medium carrots (peeled and sliced)
  • 5 or 6 stalks of celery (sliced)
  • 1 - 15 oz. can Roman beans (rinsed and drained)
  • 6 cups fresh spinach leaves (approximately)
  • 3 cups cooked Ditalini pasta
  • 1 tbsp olive oil
  • 1 tbsp garlic powder
  • salt and pepper


In a stock pot, sautee the onions in the olive oil (low heat) just until the onions turn translucent.

Add the chicken broth, crushed tomatoes, carrots, celery and garlic powder. Bring to a simmer.

Simmer vegetables and broth for about 1 hour (or until the carrots and celery are tender).

Bring a separate pot of water to a boil and cook the ditalini pasta.

Drain and set aside.

During the last 5 minutes of cooking the broth and vegetables, add the beans, spinach leaves, garlic powder, salt and pepper to the stock pot.

You can add 1/2 cup of ditalini pasta after the soup is in a bowl - so you can measure the amount of pasta being added to each bowl.

Store leftover soup and pasta in separate tupperware containers to avoid the pasta getting too mushy the next day.

  5 (3 reviews)
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