Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 Onion - chopped

  3. 3 Garlic cloves - minced

  4. 1 tablespoon 15ml Minced sage

  5. 1 Crushed tomatoes - (32 oz)

  6. 2 cups 474ml Low-fat low-sodium chicken broth

  7. 2 cups 474ml Fresh spinach - washed, torn

  8. 1 tablespoon 15ml Minced rosemary

  9. 2 teaspoons 10ml Minced basil

  10. 1 cup 237ml Evaporated skim milk Freshly-ground black pepper - to taste

  11. 6 Italian bread - (1/2 oz ea)

  12. 1 teaspoon 5ml Olive oil

  13. 1 teaspoon 5ml Dried Italian seasoning

  14. 3 oz 85g Part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in a stockpot over medium-high heat. Add the onion and garlic and saute for 5 minutes. Add the sage, tomatoes, broth, and spinach. Bring to a boil, lower the heat, and simmer for 10 minutes. Preheat the oven to 400 degrees. Add the rosemary, basil, and milk to the soup and simmer for 10 minutes. Season with pepper. Spread each slice of bread with oil and Italian seasoning. Toast in the oven for 2 minutes. Top with cheese and continue to bake until the cheese melts, about 2 minutes. Place a bread slice on each serving of soup. This recipe yields 6 servings. Serving size: 1 cup. Exchanges Per Serving: 2 Starch, 1 Monounsaturated Fat. Nutrition Facts: Calories 202; Calories from Fat 42; Total Fat 5g; Saturated Fat 0g; Cholesterol 4mg; Sodium 686mg; Carbohydrate 28g; Dietary Fiber 5g; Sugars 14g; Protein 13g.


Send feedback