A good soup to use up vegetables.
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 (32 ounce) carton chicken broth
4 cups tomato juice
1 (28 ounce) can diced tomatoes, undrained
2 cups chopped fresh spinach
2 zucchini, chopped
2 carrots, chopped
2 stalks celery, chopped
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
1 teaspoon salt (optional)
1/4 teaspoon ground black pepper (optional)
2 cups rotini pasta
① Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
② Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.
Per Serving: 174calories;2.3g fat;31.6g carbohydrates;7g protein;2mg cholesterol;1167mg sodium.