Source: dLife

This hearty soup has a nice variety of vegetables.

Servings

1 tbsp olive oil
1 medium onions , minced
2 medium garlic cloves , minced
1 medium red bell peppers , chopped
3 cup low fat unsalted chicken broth
1 cup Tomatoes, chopped, choice, canned, FS
1.5 cup Beans, cannellini/white kidney, unsalted, canned , drained (or red kidney or navy beans)
2 tsp fresh thyme , chopped
0.5 cup fresh chopped spinach (or escarole)
1 cup Pasta, shells, small, enriched, cooked
1 pinch black pepper (to taste)

1 Heat oil over medium-high heat.
2 Add onion and garlic and let settle for 5 minutes.
3 Add the pepper and let sit for another 3 minutes.
4 Pour in the broth, tomatoes, and beans, and bring to a boil. Boil over low heat for 20 minutes.
5 Add the thyme, spinach and cooked pasta and let boil for another 5 minutes.
6 Grind in the pepper to taste.