Budget notes. This soup comes in around $4.10 for four servings at store-brand prices, about $1.00 per person. The two things that keep the cost down are canned beans instead of a protein, and using Italian seasoning from your pantry instead of buying a specialty herb blend. Vegetable broth is the other main cost, and a Great Value 32 oz carton runs about $2 at Walmart. You only need half of it for this recipe, so save the rest for another soup later in the week.

Use dried parsley instead of fresh. Fresh parsley runs close to $1 a bunch and you only use a small amount. Dried parsley works fine as a garnish here and saves you money.

Swap the greens. Kale or Swiss chard both work in place of spinach. They take a few extra minutes to soften but hold up better if you’re planning to eat this as leftovers throughout the week.

Make it heartier. Add a second can of beans to stretch it further, or toss in a diced carrot or zucchini with the celery. Either way, the cost stays well under $5.

Storage. Refrigerate in an airtight container for up to 5 days. The pasta will absorb liquid as it sits, so add a splash of broth or water when reheating. Freezes well for up to 6 months.