| 12 | 45 | 282 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 3 |
| 1 tbsp | Extra virgin olive oil |
| 1/2 cup | Yellow onion (chopped) |
| 1/3 cup diced | Celery |
| 1 medium | Carrots (diced) |
| 1 clove(s) | Garlic (minced) |
| 4 cup | Chicken broth (stock), low sodium |
| 2 large | Tomato (seeded, chopped) |
| 1/2 cup | Spinach (chopped) |
| 1 can (15oz) | Chickpeas, canned, low sodium (drained, rinsed) |
| 1/2 cup | Pasta, macaroni, elbow, whole wheat, dry (choice of whole wheat pasta) |
| 2 tbsp | Basil, fresh (chopped) |
| 1 small | Zucchini (diced) |
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion, celery and carrots and sauté until softened- about 5 minutes.
3. Add garlic and continue cooking for another minute.
4. Stir in broth, tomatoes, spinach, beans and pasta.
5. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes.
6. Add zucchini. Cover and cook for 5 minutes more.
Serve and enjoy!
| Grain | 0.3 |
| Meat Alternative | 0.8 |
| Vegetables | 4.1 |
