- 2 teaspoons olive oil

- 1 small onion, chopped

- 2 cloves garlic, minced

- 1/2 pound fresh spinach, washed and chopped

- 3 cups fat-free, reduced-sodium chicken broth

- 1 cup whole tomatoes, drained and chopped

- 1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch pieces

- 1 cup cooked small shell macaroni

- Salt and pepper, to taste

- 4 tablespoons grated Parmesan cheese

In a large pot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the spinach and cook for 2 minutes until the spinach is wilted. Add the broth and tomatoes and bring it to a boil. Lower the heat and simmer 15 minutes. Add the chicken and simmer for 5 minutes more until chicken is cooked through. Add the cooked shells and season with salt and pepper. Top each soup bowl with Parmesan cheese.

Nutritional Information Per Serving (About 1-1/4 cups):

Calories: 214, Fat: 6 g, Cholesterol: 42 mg, Sodium: 641 mg, Carbohydrate: 18 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 22 g Diabetic Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable