Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
8
Low
Nutrition per serving
Calories74.7 kcal (4%)
Total Fat0.4 g (1%)
Carbs16 g (6%)
Sugars3 g (3%)
Protein3.1 g (6%)
Sodium136 mg (7%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 cupslow-sodium chicken bone broth
or vegetable stock
0.5white onion
small, or sweet, peeled, then cut into 1” chunks, optional
2whole carrots
large, rinsed, peeled, then cut into 1” chunks
1 stalkcelery
large, rinsed, ends trimmed and cut into 1” chunks
½ cuppastina
dry, uncooked, very small noodles such as stars or alphabet
fresh spinach leaves
Instructions
Step 1
1. Rinse, peel and cut vegetables, then add to a soup pot and fill with stock.
Step 2
2. Bring to a boil, then simmer vegetables in broth for 15 minutes, or until very soft.
Step 3
3. Scoop out soft-cooked vegetables into a blender along with 1 cup of broth. Reserve a few pieces of cooked carrot, and dice into 1/2” pieces (set aside). Once the vegetables and broth come to room temperature, blend until smooth.
Step 4
4. Pour the blended vegetables back into the pot, along with diced cooked carrots, and dry uncooked pasta. Simmer for 10-15 minutes or until pasta is soft and cooked through.
Step 5
5. Stack the fresh spinach leaves, then use kitchen shears to cut off and remove the long stems. Then, cut the spinach leaves into thin slices over the soup pot. Stir in the spinach and cook until wilted.
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