Ingredients

• 1 tablespoon olive oil
• 1 onion , chopped
• 2 cloves garlic , finely chopped
• 1 , 32 ounce
• 4 cups tomato juice
• 1 , 28 ounce
• 2 cups chopped fresh spinach
• 2 zucchini , chopped
• 2 carrots , chopped
• 2 stalks celery , chopped
• 1 , 15.5 ounce
• 1 tablespoon Italian seasoning
• 1 teaspoon salt , Optional
• 0.25 teaspoons ground black pepper , Optional
• 2 cups rotini pasta

Instructions

1. 1 Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
2. 2 Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.

Nutrition per serving