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Quick Tuscan Bean, Tomato and Spinach Soup
Quick Tuscan Bean, Tomato and Spinach Soup
Yield: Makes 4 (1-1/2-cup) servings
Ingredients:
2cans (14-1/2 ounces each) diced tomatoes with onions
1can (14-1/2 ounces) fat-free reduced-sodium chicken broth
2teaspoons sugar
2teaspoons dried basil
3/4teaspoon reduced-sodium Worcestershire sauce
1can (15 ounces) small white beans, rinsed and drained
3ounces fresh baby spinach leaves or chopped spinach leaves, stems removed
2teaspoons extra-virgin olive oil
Preparation:
1.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. 2.Stir in beans and spinach; cook 5 minutes longer or until spinach is tender. 3.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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