The Italian Cupbroad soup

Posted by Chantel Martiromo
Recipe contributed by eat well and lose weight by better Holmesd and Gardens (more than 500 delicious satisfying recipes), published by Houghton Miffin Harcourt. You can view its website at www.hmhbooks.com

In a mediun sauce pan heat 2 teaspoon olive oil over medium heat. Add 1/4 cup sliced carrot and 1 onion sliced, halved; cook until onion is tender. Add 1 small clove garlic, minced; cook for 1 minute more. Add 1 cup reduced sodium chicken broth; 1 small tomato, chopped; and 1/4 teaspoon dried Italian seasoning, crushed. bring to boiling, add 1/4 cup dried whole grain rotini or penne pasta. Reduce heat. Cook, covered, about 11 minutes or until pasta is tender. Stir in 1cup chopped fresh spinach and 1/2 cup can cannellini (white kidney) beans, rinsed and drained. Cook and store until spinach is wilted. If desire, add additional reduced-sodium chicken broth to make desire consistency. Sprinkle with 1 teaspoon shredded Parmesan cheese. Serve with a whole grain roll.
Per serving; 396 cal., 12g fat (2g sat. fat)4mg chol., 1,181 mg sodium, 59g carb., 10g sugar, 13g fiber, 20g pro.

Weight Loss the Easy Ways
Andrea Albright Featured on Health and Fitness Jan. 2015
will Personally Coach You How to Get There The Easy Way