Tuscan Style Bean Soup

"This is all you need for a filling meal. This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Servings: 6

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 3 cups low fat, low sodium chicken broth
• 1 cup canned whole tomatoes, chopped
• 1 1/2 cups kidney beans, cooked
• 2 teaspoons chopped fresh thyme
• 1/2 cup chopped spinach
• 1 cup seashell pasta
• ground black pepper to taste

Preparation:

In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Add the red bell pepper and saute for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta. Simmer for 5 more minutes and pepper to taste.

Values per serving:
Calories: 174, Total Fat: 3 g
Fiber: 5.9 g