In a large soup pot over medium heat, warm oil. Add onion and garlic and sauté until tender, about 5 minutes. Stir in spices and then wine. Add broth and tomatoes. Bring to a boil. Add macaroni. Reduce heat to medium and cook uncovered, until macaroni is tender, about 10 minutes. Add spinach and cook until wilted, stirring occasionally, about 5 minutes longer. Stir in vinegar.
Ladle into bowls and sprinkle with Parmesan cheese.
To prepare this recipe as GLUTEN FREE, just be sure to use a brand of broth that is designated as GF, and sub GF pasta for regular pasta (or leave it out).
If you are preparing this recipe as DAIRY FREE, leave off the Parmesan cheese.
Nutritional Information per serving: (Serving size: Soup divided into 4 equal servings- does not include cheese) Calories: 218, Fat: 5.5g, Saturated Fat: 1g, Sugar: 2g, Fiber: 6g, Protein: 10g, Cholesterol: .5mg, Carbohydrates: 33g
Weight Watchers POINTS per serving: SmartPoints: 4, Points Plus Program: 5 Old Points Program: 5.5