Tuscan White Bean and Spinach Soup

Tuscan White Bean and Spinach Soup ? shallot, finely diced ? clove garlic, minced 1 teaspoon olive oil 1 ? to 2 cup fat free chicken or vegetable broth One 7.5-ounce can diced tomatoes, with juice One 7.5-ounce (or ? 15-ounce) can white beans (cannelloni or other) ? teaspoon dried rosemary Salt substitute and pepper Crushed red pepper flakes 1 ? cups packed cleaned and trimmed baby spinach In large saucepan, saut? the shallot and garlic in the olive oil. Add the broth, tomatoes, beans, and rosemary. Season as desired with salt substitute, pepper and red pepper flakes. Bring to a boil, reduce heat and let simmer for 2 minutes. If the soup seems too thick for your liking add a bit more broth. Add the spinach and cook until wilted. Recipe modified from original, courtesy of www.recipezaar.com.

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