Quick Tuscan Bean Tomato and Spinach Soup

Quick Tuscan Bean, Tomato and Spinach Soup

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


  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

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