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10 servings, about 1 cup soup each
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Prepare using elbow macaroni and/or substituting chopped cabbage for the spinach.
Stir in 2 Tbsp. chopped fresh basil just before serving.
Serve with low-sodium saltine crackers.
Enjoy more than 1/2 cup of the recommended 2-1/2 cups of vegetables per day in each serving of this simple, but tasty, soup. As a bonus, not only are the carrots and spinach rich in vitamin A, but the tomatoes and spinach also provide vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Used any canned beans I had unhand. Threw a bag of frozen green beans in with pasta. REALLY yummy! I've had 2 bowls and its still warm.
Not so great. I should have cut it in half, it made so much. I should have cut the carrots thinner so they cooked more. They were still fairly crunchy when everything else was cooked well.
My favorite recipe on this site! It's amazing!