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Quick Tuscan Bean Tomato and Spinach Soup

  • 4servings
  • 148calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, E
MineralsCopper, Chromium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cans (14-1/2 ounces each) diced tomatoes with onions

  2. 1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth

  3. 2 teaspoons sugar

  4. 2 teaspoons dried basil

  5. 3/4 teaspoon reduced-sodium Worcestershire sauce

  6. 1 can (15 ounces) small white beans, rinsed and drained

  7. 3 ounces fresh baby spinach leaves or chopped spinach leaves, stems removed

  8. 2 teaspoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Combine tomatoes, broth, sugar, basil and Worcestershire sauce in Dutch oven or large saucepan; bring to a boil over high heat. Reduce heat and simmer, uncovered, 10 minutes .

  2. Stir in beans and spinach; cook 5 minutes longer or until spinach is tender.

  3. Remove from heat; stir in oil just before serving.

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