Spinach and White Bean Soup
Quick and Easy but filled with Flavor.
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, add a bit more broth.
Add spinach and cook until wilted.
Per Serving: 259 Calories; 3g Fat (10.4% calories from fat); trace Saturated Fat; 19g Protein; 41g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 895mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
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