Bring all but last 3 ingredients to boil in large saucepan; cover. Simmer on medium-low heat 45 min.
Stir in pasta and spinach; cook 10 min. or just until pasta is tender.
Serve topped with cheese.
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.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 21g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 1 cup soup each
* 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.