Evening Edge
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DEL.ICIO.US
Tuscan Bean Soup
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Low fat: 
Low cal:
Low cal:
This delicious, hefty soup, reminiscent of the Italian countryside, is quick and convenient, even though it tastes like you spent hours preparing it. Keep the ingredients on hand in the freezer and pantry and you can make like a magician by doubling or tripling the recipe to feed a last-minute crowd. If it is not possible to have the vegetables thawed, just use them frozen; it will take only a few minutes longer to cook. Serve with country Italian bread and bask in the compliments.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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2 (14 1/2-ounce) cans chicken broth
1 (16-ounce) bag stew vegetables (I used McKenzie's), preferably thawed
1 (10-ounce) box frozen chopped spinach or turnip greens, preferably thawed
1 (15.8-ounce) can white beans (northern, navy, cannellini)
3 tablespoons purchased pesto
Instructions:
Bring the broth, 1 cup water and stew vegetables to a boil, lower heat and simmer for 15 minutes. With kitchen scissors, cut any large potatoes or carrots into smaller pieces for faster cooking. Add the greens and beans (drained), return to a boil, lower heat and simmer for 5 more minutes. Remove from heat and stir in the pesto. Ladle into individual soup bowls.
Nutrition:
Per serving: 247 calories (percent of calories from fat, 24), 15 grams protein, 35 grams carbohydrates, 10 grams fiber, 7 grams fat, 4 milligrams cholesterol, 1,219 milligrams sodium.
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