In a large soup pot, sauté onion, garlic and spices in olive oil over med-high heat. Cook and stir until onion is softened and garlic is light brown. Stir in tomatoes, chicken broth and beans. Bring to a boil, stirring occasionally. Add Spinach. Return to boil, stirring occasionally. Reduce heat, cover and simmer for 30 minutes. Remove cover and continue to simmer, 30 minutes. Remove pot from stove to a trivet to cool (uncovered). Once cooled down (pot should be warm to the touch), add pasta and stir.
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 8|
|Calories from Fat: 44 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 913.2mg||31 %|
|Potassium 957.7mg||25 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 19.4g|
|Protein 10.2g||15 %|
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Calories per serving: 183
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