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Pasta Primavera
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Quick Tuscan Bean, Tomato and Spinach Soup
Yield: Makes 4 (1-1/2-cup) servings
Ingredients:
2
cans (14-1/2 ounces each) diced tomatoes with onions
1
can (14-1/2 ounces) fat-free reduced-sodium chicken broth
2
teaspoons sugar
2
teaspoons dried basil
3/4
teaspoon reduced-sodium Worcestershire sauce
1
can (15 ounces) small white beans, rinsed and drained
3
ounces fresh baby spinach leaves or chopped spinach leaves, stems removed
2
teaspoons extra-virgin olive oil
Preparation:
1.
Combine tomatoes, broth, sugar, basil and Worcestershire sauce in Dutch oven or large saucepan; bring to a boil over high heat. Reduce heat and simmer, uncovered, 10 minutes.
2.
Stir in beans and spinach; cook 5 minutes longer or until spinach is tender.
3.
Remove from heat; stir in oil just before serving.
Nutritional Information:
| Serving Size: 1-1/2 cups soup | |
| Fiber | 7 g |
| Carbohydrate | 26 g |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 20 % |
| Calories | 148 |
| Protein | 9 g |
| Sodium | 1,218 mg |
Dietary Exchange:
| Meat | 1 |
| Starch | 1-1/2 |
This recipe appears in:
Italian
