Vegetable Soup with Pasta and Greens | UAMS Health

Ingredients

• 2 teaspoons olive oil
• 1 large onion, finely chopped
• 4 carrots, halved lengthwise and cut into ¼ inch slices
• 2 zucchini, halved lengthwise and cut into ¼ inch slices
• 1 red pepper, diced
• 1 14.5-ounce can no salt added stewed tomatoes, chopped with their juices
• 2 cups reduced-sodium chicken broth
• ½ cup chopped fresh basil
• ½ teaspoon salt
• 4 cups fresh spinach leaves, shredded (or can use 1 box frozen shredded spinach leaves, defrosted and drained)
• 2/3 cup small dried pasta, such as elbow, small shells, or ditalini
• 1/3 cup coarsely ground parmesan cheese