Tomato Florentine Soup With Mozzarella Croutons

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Onion - chopped
3		Garlic cloves - minced
1 tablespoon	15ml	Minced sage
1		Crushed tomatoes - (32 oz)
2 cups	474ml	Low-fat low-sodium chicken broth
2 cups	474ml	Fresh spinach - washed, torn
1 tablespoon	15ml	Minced rosemary
2 teaspoons	10ml	Minced basil
1 cup	237ml	Evaporated skim milk
		Freshly-ground black pepper - to taste
6		Italian bread - (1/2 oz ea)
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Dried Italian seasoning
3 oz	85g	Part-skim mozzarella cheese

Recipe Instructions

Heat the oil in a stockpot over medium-high heat. Add the onion and garlic and saute for 5 minutes.

Add the sage, tomatoes, broth, and spinach. Bring to a boil, lower the heat, and simmer for 10 minutes.

Preheat the oven to 400 degrees. Add the rosemary, basil, and milk to the soup and simmer for 10 minutes. Season with pepper.

Spread each slice of bread with oil and Italian seasoning. Toast in the oven for 2 minutes. Top with cheese and continue to bake until the cheese melts, about 2 minutes. Place a bread slice on each serving of soup.

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

Exchanges Per Serving: 2 Starch, 1 Monounsaturated Fat.

Nutrition Facts: Calories 202; Calories from Fat 42; Total Fat 5g; Saturated Fat 0g; Cholesterol 4mg; Sodium 686mg; Carbohydrate 28g; Dietary Fiber 5g; Sugars 14g; Protein 13g.

Source:
American Diabetes Association at http://www.diabetes.org

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