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• 29oz tomatoes, diced, with garlic & onion, canned, 2-14 1/2 ounce cans, undrained

• 14 1/2oz fat free reduced sodium chicken broth, 1-14 1/2 ounce can

• 2tsp sugar

• 2tsp dried basil, leaves

• 3/4tsp Worcestershire Sauce, low sodium

• 15oz unsalted canned navy beans, 1-15 ounce can rinsed and drained (or other small white beans)

• 3oz fresh baby spinach (or chopped spinach leaves, stems removed)

• 2tsp extra virgin olive oil

Directions

1. Combine tomatoes with juice, chicken 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.

Tuscan Bean & Spinach Soup  was originally published on blackdoctor.org

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