Quick Tuscan Bean, Tomato And Spinach Soup

Recipe Ingredients

2		Diced tomatoes with onions - (14.5 oz ea) - undrained
1		Fat-free reduced-sodium chicken broth - (14 1/2 oz)
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Dried basil leaves
3/4 teaspoon	3.8ml	Reduced-sodium Worcestershire sauce
1		Small white beans - (15 oz) - rinsed, drained
3 oz	85g	Fresh baby spinach leaves
		= (or chopped stemmed spinach leaves)
2 teaspoons	10ml	Extra-virgin olive oil

Recipe Instructions

Combine tomatoes with juice, chicken 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 and cook 5 minutes longer or until spinach is tender. Remove from heat; stir in oil just before serving.

This recipe yields 4 (1 1/2-cup) servings.

Exchanges Per Serving: 1 1/2 Starch, 1 Meat.

Nutrition Facts: Calories 148; Calories from Fat 20%; Total Fat 4g; Saturated Fat 1g; Protein 9g; Carbohydrates 26g; Cholesterol 0mg; Sodium 1218mg; Dietary Fiber 7g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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