Quick Tuscan Bean, Tomato and Spinach Soup

Makes 4 (1-1/2-cup) servings

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

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.
Stir in beans and spinach; cook 5 minutes longer or until spinach is tender.
Remove from heat; stir in oil just before serving.

Starch	1-1/2
Meat	1

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Quick Tuscan Bean Tomato and Spinach Soup