Use vegetable broth to make it vegetarian
Heat oil in a small Dutch oven over med heat. Add onion and celery, cook 7 min or until tender, stirring frequently.
Stir in garlic; cook 1 min. Add water, broth, tomatoes, and tomato sauce. Bring to a simmer; cook 25 min, stirring occasionally.
Stir in pasta; cook 8 min.
Add spinach; cook 2 min or until spinach wilts and pasta is done. Stir in pepper and salt.
Top bowls of soup with cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (703g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 386 | ||
Calories from Fat: 44 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 64.8mg | 20 % | |
Sodium 1003.5mg | 35 % | |
Potassium 866.3mg | 23 % | |
Total Carbohydrate 69.9g | 21 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 63.4g | ||
Protein 18g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 386
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