Tuscan Bean, Tomato and Spinach Soup

Thanks to the beans, this quick and easy soup has a healthy portion of protein and fiber while being low in calories and fat. It’s a wonderful treat in any season and pairs well with any meal.

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
• ¾ 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

Directions:

1. Combine tomatoes, 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.

2. Stir in beans and spinach; cook 5 minutes longer or until spinach is tender.

3. Remove from heat; stir in olive oil just before serving. Makes 4 (1-1/2-cup) servings

Nutritional Information:

Serving Size: 1-1/2 cups soup

• Calories = 148
• Total Fat = 4 g
• Saturated Fat = 1 g
• Carbohydrate = 26 g
• Protein = 9 g
• Fiber = 7 g
• Sodium = 1,218 mg

Dietary Exchange:

• Starch = 1 ½
• Meat = 1

Source: http://www.diabeticcooking.com