• in a large skillet, heat oil over medium – high heat. Sauté garlic, carrots and onions until the carrots are soft about 5 min.
• add stock, tomatoes, beans, Rosemary, Italian seasoning and pepper to skillet
•bring to boil
• add shells. Cook 14 minutes. If soup is too thick, simply add a bit more stock
• stir in spinach. Continue cooking until wilted
•Serve in soup bowls, sprinkle Parmesan on top
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (397g)|
|Recipe Makes: 1|
|Calories from Fat: 128 (58%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 106.2mg||4 %|
|Potassium 919.6mg||24 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 15.5g|
|Protein 5.6g||8 %|
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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: 219
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