Tuscan Bean Soup
1 tsp olive oil
1/2 small red onion, chopped
1 med rib of celery, chopped
1 med garlic clove, minced
2 C fat-free, low-sodium chicken broth
1 15-oz can Great Northern beans, rinsed and drained
1 14.5-oz can diced tomoatoes, undrained
1/2 tsp dried oregano or thyme or rosemary, crumbled
1/2 tsp crushed red pepper flakes
2 C fresh spinach leaves
1/2 cup shredded or grated Parmesan cheese
In a large saucepan or Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery and garlic for 4 to 5 minutes, or until tender.
Stir in the broth, beans, tomatoes with liquid, spices and red pepper flakes. increase the heat to medium high and bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 20 mins, or until flavors have blended.
Stir in the spinach. Simmer, covered for 2-3 minutes, or until the spinach is wilted. Ladle into bowls. Sprinkle with Parmesan.
makes 6 servings
Per serving: 100 Calories, Cholesterol 3 mg, Carbohydrates 14 g, Fiber 4 g, Proten 7 g. |
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