Quick Tuscan Bean, Tomato and Spinach Soup the Editors of Publications International, Ltd.
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 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.
|Serving Size:||1-1/2 cups soup|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||20 %|
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