Tuscan Bean Soup
Ingredients1 tablespoon olive oil
1 medium onion minced
2 garlic cloves minced
1 medium red pepper chopped
3 cups low-fat low-sodium chicken broth
1 cup coarsely-chopped canned tomatoes
1 1/2 cups red kidney beans, cannelini beans, or
navy beans
2 teaspoons chopped fresh thyme
1/2 cup chopped spinach or escarole
1 cup cooked small pasta shells
Freshly-ground black pepper to taste
MethodIn a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 5 minutes. Add the pepper and saute for 3 more minutes.
Add the broth, tomatoes and beans. Bring to a boil. Simmer over low heat for 20 minutes.
Add the thyme, spinach and cooked pasta. Simmer for 5 more minutes. Grind in pepper.
This recipe yields 6 servings. Serving size: 1 cup.
Exchanges Per Serving: 2 Starch, 1/2 Monounsaturated Fat.
Nutrition Facts: Calories 184; Calories from Fat 6g; Saturated Fat 1g; Calories from Fat 56; Cholesterol 0mg; Sodium 212mg; total Carbohydrates 27g; Dietary Fiber 4g; Sugars 5g; Protein 8g.
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