1 (28 oz) can diced tomatoes in juice

2 (15 oz) cans great northern beans

1 (14.5 oz) can chopped spinach, drained*

2 (14.5 oz) cans chicken broth

1 (29 oz) can tomato sauce

2 C. Water

2 cloves garlic, minced

8 slices crisp cooked bacon, crumbled**

1 T. dried parsley

1 t. garlic powder

Salt & black pepper to taste

1 T. Fresh chopped basil

8 oz seashell pasta


In large stockpot, combine all ingredients except pasta. Bring to a boil, cover and summer for 40 minutes.

Add pasta and cook uncovered until pasta is tender, about 10 minutes. Ladle into individual serving bowls. Optional: sprinkle with mozzarella or Parmesan cheese.

* I omitted the canned spinach and added chopped, fresh spinach at the very end, after removing from heat. Soup is hot enough to wilt the spinach.

** I omitted the bacon entirely to make healthier, but imagine it would be even more fantastic if I had added it.


~from the kitchen of Amy Reay




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