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Tuscan Bean Soup rotated

Tuscan Bean Soup

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Course Soup
Cuisine Mediterranean
Servings 6
Calories 198 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 stalk celery, diced
  • 4 cups low-fat reduced-sodium chicken broth
  • 1 15-ounce canned petite diced tomatoes
  • 1 15-ounce canned red kidney beans, drained and rinsed
  • 1 15-ounce canned cannellini beans, drained and rinsed
  • 1 tablespoon chopped fresh thyme
  • 1 cup chopped spinach
  • 1 cup uncooked small pasta shells
  • 1 tablespoon fresh lemon juice

Instructions
 

  • In a stockpot over medium high heat, heat the oil. Add the onion, garlic, and celery and sauté for five minutes.
  • Add the pepper to the stockpot and sauté for 3 minutes.
  • Add the broth, tomatoes, and beans. Bring to a boil then simmer over low heat for 20 minutes.
  • Add the thyme, spinach, and uncooked pasta shells. Simmer for about 8 minutes.
  • Add the one tablespoon of fresh lemon juice and stir well.
  • Serve warm with whole grain bread and fruit.

Notes

Nutrition per serving: Calories – 198; Total Fat – 6 grams; Protein – 8 grams; Carbohydrates – 28 grams; Fiber – 4 grams; Sodium – 210 milligrams