Budget Friendly Green Light Soup
I don’t know if anyone else has noticed but the price of fresh produce is on the rise. Luckily frozen produce and canned vegetables are less expensive options that can be just as nutritious as fresh food. This soup is easy to make and you may already have most of the ingredients in your pantry or freezer.
1 closed fist = 2 greens, 1 yellow
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 5 cloves garlic, finely chopped
- 1 teaspoon dried thyme
- 1 14.5 oz low sodium chicken broth
- 1 8oz frozen chopped spinach
- 1 14.5 oz diced tomatoes
- 1 16 oz can cannellini beans, drained and rinsed
- 1 cup dry pasta (like ditalini)
- 3/4 teaspoon salt, plus more to taste
- Freshly ground pepper
- Heat oil in a large saucepan or dutch oven over medium-high heat.
- Add onions and cook for 7 minutes stirring occasionally.
- Add garlic and thyme and cook 1 minute longer.
- Add chicken broth and bring to a boil.
- Reduce to a simmer and add the rest of the ingredients.
- Cook until the pasta is just al dente, about 7-10 minutes.
- Serve immediately or store in the refrigerator for up to 4 days.