This is a modified version of a soup recipe given to me by a friend. The original recipe used creamed spinach, olive oil and chicken boullion–lots of fat and sodium. It’s a hearty, fast and easy soup.
Ingredients
- 1/2 large onion, chopped
- 1 spray cooking spray
- 1 cup fresh mushrooms, sliced, or 1/2 cup canned mushrooms, drained
- 6 cups fat-free chicken broth
- 15 ounces diced tomatoes
- 4 ounces smoked or roasted turkey breast, cubed
- 1 cup gemelli, rotini or other pasta
- 10 oz frozen spinach
- 15 ounces canned great northern beans or small white beans, drained
- 1/4 cup fat free half-and-half
- salt and pepper to taste
Preparation
Sauté onions in a pot coated with non-stick cooking spray until soft. Add mushrooms and sautee 5 minutes or until mushrooms soften. Add chicken broth, tomatoes and turkey and bring to a boil. Add the pasta and cook 5 minutes. Add spinach and green beans and cook until spinach has thawed. Stir in the white beans and fat-free half-and-half and heat to serving temperature. Add salt and pepper to taste.
Makes 6 servings, approximately 2 cups each.
Nutritional Information
Per serving: 237 Calories; 2g Fat (7.9% calories from fat); 26g Protein; 38g Carbohydrate; 8g Dietary Fiber; 13mg Cholesterol; 804mg Sodium
WW Points Estimate: 4
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