Pasta E Faglioli Soup

Pasta e Fagioli (Core)

Add your daily healthy oil requirement to your
portion if you need it.

1 lb lean ground beef
1 (29 oz.) can diced tomatoes
2 (14 oz.) cans Great Northern beans, undrained
10 oz. box frozen chopped spinach, thawed
and squeezed dry
2 (14.5 oz.) cans chicken broth
1 (8 oz.) can tomato sauce
3 cups water
1 TBS minced garlic
1 TBS dried parsley
1 tsp garlic powder
1.5 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/2 lb whole-wheat seashell or small,
shaped pasta
Grated or shredded soy or
fat-free parmesan (optional)

In a large stockpot, brown beef.

Add diced tomatoes, beans, spinach, chicken
broth, tomato sauce, water, garlic, parsley,
garlic powder, salt, pepper and
basil.

Bring to a boil; reduce heat and let simmer,
covered, for 40 minutes.

Add pasta and cook uncovered until pasta is tender
(approximately 10 minutes).

Ladle soup into individual serving bowls.

Top with cheese, if desired.

Serves 6 - 8