Spinach and Artichoke Soup

1 Tbsp Olive Oil
1 medium onion, chopped
3 garlic cloves, minced
2 Tbsp all-purpose flour
1 tsp dried oregano
1 tsp dried basil
¼ tsp crushed red pepper flakes
¼ tsp kosher salt
¼ tsp freshly ground black pepper
4 cups low-fat, reduced-sodium chicken broth
8 oz frozen artichoke hearts, thawed and coarsely chopped
1 can (14.5 oz) no-salt-added diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 package (10 oz) frozen chopped spinach, slightly thawed
1 Tbsp fresh lemon juice

From Diabetes Forecast Magazine, November 2013

Directions:
1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and sauté for 6 to 7 minutes. Add the flour, oregano, basil, crushed red pepper, salt and pepper, and sauté for about 3 minutes until the flour is incorporated.
2. Add the broth, artichoke hearts, and tomatoes, and bring to boiling. Lower the heat and simmer, uncovered, for 20 minutes. Add the cannellini beans and simmer for 5 minutes.
3. Carefully ladle half of the soup into a food processor or blender and puree until smooth. Add the puree back into the soup in the saucepan. (We skipped this step and it turned out fine.)
4. Break up the frozen spinach into small pieces and add to the soup. Simmer 5 minutes until heated through. Add the lemon juice, remove the soup from the heat and serve.

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user COURTNEY3OWENS.