Italian Tomato Soup

After his first spoonful, my husband told me this soup tasted like Chef Boyardee. While it may not seem like it, that was actually a huge compliment. My poor husband is regularly deprived of processed foods in this house so a homemade, healthy soup that tastes like it comes from a can is a huge plus!

I chose this recipe for my first post because I think it is an excellent reflection of what I try to feed my family: nutritiously dense, inexpensive, easy to make and delicious, hearty food.

You probably already have many of the ingredients on hand and if not, most of them are easy to stock items with a long shelf life that you can quickly turn to when you need to make dinner in a pinch.

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{Italian Tomato Soup}

1 c. uncooked Tubettini pasta (can be substituted with any small pasta)

2 T. olive oil

1 medium onion, finely chopped

2 garlic cloves, crushed

1 29 oz. can tomato sauce

1 15 oz. can chicken broth

1 15 oz. can white beans (can be substituted with chick peas)

1 c. frozen peas

handful of fresh baby spinach leaves (can be substituted with kale, swiss chard)

Cook and drain pasta as directed. Stir in a drop of olive oil to keep pasta from sticking together. Heat oil in a large pot. Add garlic and onion and cook until soft, about five minutes. Stir in tomato sauce, chicken broth, peas, and beans. Bring to boil, then cover and reduce heat. Simmer for about ten minutes. Stir in pasta and fresh spinach. Serve with a couple spoonfuls of parmesan cheese on top and fresh Italian bread for dipping on the side.

{Enjoy!}