Quick Tuscan Bean, Tomato and Spinach Soup
the Editors of Publications International, Ltd.
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
- 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.
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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