A tasty vegetarian soup that can claim the nutritious value of tomatoes, spinach, onions and garlic, as well as the high quality protein and fiber content of beans!
2 tsp. Olive oil
3/4 cup Onion, chopped
2 cloves Garlic, minced
2 cans Fat free, reduced sodium chicken broth (14.5 oz each)
1 can Diced Tomatoes (15-oz. can)
2 ounces Small pasta pieces (dry) about 1/2 cup
1 3/4 cups Small white beans, cooked or canned
1/2 pound Spinach leaves
Saute onion and garlic in large saucepan over medium heat. Cook, stirring frequently until onion is tender. Add chicken broth, tomatoes, beans, and pasta. Cook for about 15 minutes, stirring occasionally until the pasta is cooked. Add the spinach and cook for a couple of minutes, until the leaves are wilted. Season with salt and pepper to taste. Makes 6 servings.
Nutrient Analysis: 1/4 of recipe (a very generous cup)
Protein (g) 10
Carbohydrate (g) 25
Total Fat (g) 2
Sodium (mg) 640