1 (16 ounce) can crushed pineapple
1 (16 ounce) can cannellini beans, drained
1/2 cup chopped onion
1 (16 ounce) can diced tomatoes
2 tablespoons olive oil
1 (3 ounce) package cream cheese, softened
2 (8 ounce) cans tomato paste
1 cup finely chopped fresh spinach
1 (2.5 ounce) can chopped black olives
1 (8 ounce) can diced sharp Cheddar cheese
Combine pineapple, beans and onion; mix well. Stir in tomato sauce and oil, and add to soup. Season with cream cheese, tomato paste and spinach.
Bring to a boil, then reduce heat and simmer 30 minutes. Stir in black olives, cheese and spinach mixture.
Love it or hate it, this soup turned out pretty good for a low cal diet. I added more chicken just because I had leftovers. I also added more than a diced tomato. I omitted the nuts and used chickpeas. Only reason I gave it a 5 is because it has so much flavor. I've made this a TON of times. If I were to make it again, I would add more chicken. I did it over pasta. No need to have lots of noodles. Another option would be to substitute chicken feet for the tomatoes. I just substituted Italian for the chicken and Avocado Oil for the rest. I did this over rice. The combination of flavors was amazing. I will definitely make it over pasta.
This is a great soup because it has tons of flavor. I usually just eat meatballs, so I didn't have any pasta, but I did have some leftover, and I substituted it for the chicken broth in this recipe. Even with the extra ingredients, this was still a very tasty dish. I did make my own mozzarella cheese, which I packed in a cheese grinder (it made a smallish mess, actually) and then just added it to the meatballs I sauteed. I didn't have any pasta, but I did have some leftover that I cooked up. Perfection!
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