Canellini Bean & Spinach Soup

Canellini Bean & Spinach Soup
Serve with crusty French bread.

Servings: 4
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• 2 teaspoons olive oil
• 1 garlic clove, finely minced
• 1 shallot, finely diced
• 3-4 cups low sodium chicken broth
• 1 - 14 1/2 ounce can no salt added diced tomatoes
• 1 - 14 1/2 ounce can no salt added cannellini beans or other white beans
• 1/2 cup whole wheat pasta shells
• 1 teaspoon rosemary
• 3 cups baby spinach, cleaned and trimmed
• 1/8 teaspoon black pepper
• 1 dash crushed red pepper flakes

In a large sauce pan, sautee the shallots & garlic in the olive oil.

Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.

Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.

Add spinach and cook until wilted.

Per Serving: 232 Calories; 3g Fat (11.4% calories from fat); 19g Protein; 35g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 572mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.