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Quick Tuscan Bean, Tomato And Spinach Soup

Ingredients: 

2 cans diced tomatoes with onions - (14.5 oz ea) undrained
1 can fat-free reduced-sodium chicken broth (14 1/2 oz)
2 teaspoons sugar
2 teaspoons dried basil leaves
3/4 teaspoon reduced-sodium Worcestershire sauce
1 can small white beans - (15 oz) rinsed, drained
3 ounces fresh baby spinach leaves
= (or chopped stemmed spinach leaves)
2 teaspoons extra-virgin olive oil

Yield: 

4 Servings

Method: 

Combine tomatoes with juice, chicken 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 and cook 5 minutes longer or until spinach is tender. Remove from heat; stir in oil just before serving.

This recipe yields 4 (1 1/2-cup) servings.

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

Nutrition Facts: Calories 148; Calories from Fat 20%; Total Fat 4g; Saturated Fat 1g; Protein 9g; Carbohydrates 26g; Cholesterol 0mg; Sodium 1218mg; Dietary Fiber 7g.