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Bean And Spinach Soup

Ingredients: 

2 cups torn spinach leaves
1 1/2 cups undrained canned cannellini beans
1 cup canned vegetable or chicken broth
1/3 cup thinly-sliced carrots
2 tablespoons white wine
1 garlic clove minced
1/8 teaspoon salt
1/8 teaspoon red pepper flakes

Yield: 

2 Servings

Method: 

Combine all ingredients in medium saucepan. Bring to a boil. Reduce heat and simmer 15 minutes or until carrots are tender.

This recipe yields 2 servings.

Exchanges Per Serving: 2 Starch, 1 Meat, 1 Vegetable.

Nutrition Facts: Calories 218; Calories from Fat 5%; Total Fat 1g; Saturated Fat 1g; Protein 11g; Carbohydrates 39g; Cholesterol 0mg; Sodium 1079mg; Dietary Fiber 11g.