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Pasta Soup
Low Sodium, Healthy Version of Pasta Soup Ingredients
- 2 tablespoons or less extra virgin olive oil
- 1 medium yellow onion, diced
- 2 large organic carrots, diced
- 4 large celery ribs, chopped
- 4 plum tomatoes, peeled, seeded and chopped
- 2 garlic cloves, minced
- 1/4 tsp. dried rosemary
- 5 cups low sodium organic chicken stock or beef stock (your preference)
- 14.5oz box of Barilla Plus multigrain rotini
- 2 cups chopped fresh spinach
- 10-12 turns of pepper mill
- 1/4 cup low salt parmesan cheese optional
Directions
- Heat oil over medium-high heat in large saucepan.
- Add onion, carrot, celery and cook until the onions are translucent.
- Add tomotoes, garlic and rosemary and stir for one minute.
- Add chicken or beef stock and bring to boil.
- While soup is cooking make pasta according to package directions.
- Soup is ready when the carrots are soft.
- Place pasta in bottom of bowl and add soup to cover.
- Place small handfull of spinach on top of soup and add parmesan if desired.
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