Italian Vegetable Soup
Serve with crusty French Bread.

Servings: 6

1 - 15 ounce can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced
2 carrots, diced
2 ribs celery, diced
1 small zucchini, diced
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 - 14.5 ounce can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.

Per Serving: 350 Calories; 4g Fat (11.0% calories from fat); 1g Saturated Fat; 27g Protein; 54g Carbohydrate; 13g Dietary Fiber; 3mg Cholesterol; 632mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fat.

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