Tuscan Bean Soup

1 tsp. olive oil
.5 cup chopped onion
.25 cup chopped celery
1 clove garlic minced
2 cups fat free low sodium chicken broth
15 ounce can cannelini beans, rinsed and drained
14.5 ounce can petite diced tomatoes, undrained
1 tsp dried oregano
.5 tsp dried thyme
.25 tsp red pepper flakes
2 cups baby spinach leaves
1/3 cup grated parmesan cheese

In a large saucepan or Dutch oven, heat the oil over medium heat., swirling to coat the bottom. Cook the onion, celery, and garlic or 4 to 5 minutes, or until the onion and celery are tender.

Stir in the broth, beans, tomatoes with liquid, oregano, thyme and red pepper flakes. Increase the heat to medium high and bring to a simmer, stirring occassionally. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors have blended.

Stir in the spinach. Simmer for 2 -3 minutes, or until the spinach is wilted. Ladle into 6 six bowls and sprinkle with parmesan cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user MZEMEL.