Tuscan Bean Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - minced (medium)
2		Garlic cloves - minced
1		Red pepper - chopped (medium)
3 cups	711ml	Low-fat low-sodium chicken broth
1 cup	62g / 2.2oz	Coarsely-chopped canned tomatoes
1 1/2 cups	240g / 8.5oz	Red kidney beans, cannelini beans, or
		Navy beans
2 teaspoons	10ml	Chopped fresh thyme
1/2 cup	73g / 2.6oz	Chopped spinach or escarole
1 cup	237ml	Cooked small pasta shells
		Freshly-ground black pepper - to taste

Recipe Instructions

In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 5 minutes. Add the pepper and saute for 3 more minutes.

Add the broth, tomatoes and beans. Bring to a boil. Simmer over low heat for 20 minutes.

Add the thyme, spinach and cooked pasta. Simmer for 5 more minutes. Grind in pepper.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Starch, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 184; Calories from Fat 6g; Saturated Fat 1g; Calories from Fat 56; Cholesterol 0mg; Sodium 212mg; total Carbohydrates 27g; Dietary Fiber 4g; Sugars 5g; Protein 8g.

Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org

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