Tuscan Bean Soup

Serves 6; 1 cup per serving

1 teaspoon olive oil

1/2 small red onion, chopped

1 medium rib of celery, chopped

1 medium garlic clove, minced

2 cups fat-free, low-sodium chicken broth

1 15.5-ounce can no-salt-added Great Northern beans, rinsed and drained

1 14.5-ounce can no-salt-added diced tomatoes, undrained

1 teaspoon dried oregano, crumbled

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon crushed red pepper flakes

2 cups spinach

1/3 cup shredded or grated Parmesan cheese

Calories 100

Total Fat 2.0 g

Saturated Fat 1.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 1.0 g

Cholesterol 3 mg

Sodium 207 mg

Carbohydrates 14 g

Fiber 4 g

Sugars 5 g

Protein 7 g

Dietary Exchanges: 1/2 lean meat, 1/2 starch, 1 vegetable

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 the onion and celery are soft.
Stir in the broth, beans, tomatoes with liquid, oregano, thyme, 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 minutes so the flavors blend.
Stir in the spinach. Simmer, covered, for 2 to 3 minutes, or until the spinach is wilted.
Just before serving, sprinkle the soup with the Parmesan.