Canellini Bean & Spinach Soup
2 teaspoons olive oil
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.
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