Tuscan Bean Soup

Ingredients:

• 1 cup packaged peeled baby carrots, coarsely chopped
• 1 small onion, chopped
• 3 Tbsp olive oil
• 2 15-oz  cans cannellini beans, rinsed and drained
• 1 32-oz box reduced-sodium chicken broth
• 2 to 3 tsp dried Itailian seasoning, crushed
• 1 5-oz pkg baby spinach
• Freshly cracked black pepper
• Cracker Bread (optional)

Preparation:

1. In a 4-quart Dutch oven cook and stir carrots & onions in 1 tbsp olive ol over medium-high heat 3 minutes.
2. Add beans, broth, and seasoning. Bring to a boil, slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
3. Meanwhile, in a large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1-2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread.

Serves 4: Each Serving: 245 cal, 11 g fat (2 g sat. fat), 0 mg chol, 919mg sodium, 36 g carbo, 12 g fiber, 16 g pro.

Reference: February 2008 Better Homes and Gardens page 154