Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1 cup diced onion
  • 1-2 pressed garlic cloves
  • 26.46 ounces 1 box chopped tomatoes (unsalted)
  • 1½ cups vegetable broth
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Rind from a Parmesan cheese wedge
  • 1 cup whole wheat pasta
  • 2 cups baby spinach leaves (julienned)
  • Parmesan cheese to sprinkle over top (optional)

Instruction

  • Melt butter in a large pot over medium heat.
  • Add olive oil to pot and stir to combine.
  • Add onions and garlic to pot and saute for about 5 minutes or until softened.
  • Add tomatoes, broth, salt and pepper to pot and stir to combine.
  • Puree soup mixture using an immersion blender or a food processor.
  • Add rind from Parmesan cheese wedge to mixture, if using.
  • Bring mixture to a slow boil.
  • Add pasta shells to soup.
  • Reduce heat to low and simmer for about 10 minutes.
  • Remove undissolved rind from soup.
  • Stir in spinach, reserving some spinach for topping.
  • Garnish with additional Parmesan cheese and spinach.