Ingredients Jump to Instructions ↓

  1. 3 14 1/2-ounce cans beef broth

  2. 1 15-ounce can kidney beans, rinsed and drained

  3. 1 15-ounce can garbanzo beans, rinsed and drained

  4. 1 14 1/2-ounce can low-sodium stewed tomatoes

  5. 1 11 1/2 ounce can vegetable juice

  6. 1 6-ounce can low-sodium tomato paste

  7. 2 teaspoons sugar

  8. 1 teaspoon dried Italian seasoning, crushed

  9. 1 1/2 cups loose-pack frozen mixed vegetables (such as Italian blend)

  10. 2 cups fresh spinach leaves, cut in strips

  11. 2 cups cooked pasta (1 cup uncooked), such as small shells or mostaccioli

  12. Finely shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce hear. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat; cool. Refrigerate covered, overnight. (Or, to serve immediately, add spinach and cooked pasta; heat through.)

  2. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta. Heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese. Makes 8 servings.


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