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
3/4
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
PREPARATION:
- 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.
- Stir in beans and spinach; cook 5 minutes longer or until spinach is tender.
- Remove from heat; stir in oil just before serving.
This recipe appears in:
Italian
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
