Pasta and Bean Soup

There's nothing quite like a hearty soup to warm you and fill you on a cold winter's day. Soup can be served any time of course, but when I have a cold and I'm in search of comfort food, this low fat, high fiber soup does the trick.

• 4 cups fat-free, reduced sodium chicken or vegetable broth
• 1 cup chopped carrots
• 1 stick of celery, chopped
• 1 tsp dried oregano, or Italian herb blend
• 1 15-ounce can cannellini beans
• 1 14 1/2-ounce can chopped tomatoes, undrained
• 3/4 cup rotini
• 3 ounces (half a pack) fresh baby spinach
• Freshly ground black pepper to taste

Heat broth, carrots and celery in a large Dutch oven. Sprinkle dried herbs, stir and simmer for 10 minutes.

Puree or mash 1/2 of the white beans in a small bowl. Add the mashed beans, the remaining beans and the chopped tomatoes to the broth and stir well. Add pasta and simmer for 5 minutes. Stir in spinach and cook for 2-3 minutes more.

Ladle into 6 bowls. Garnish with ground black pepper. Serve with warm crusty bread.

Per Serving: Calories 155, Calories from Fat 5, Total Fat 0.5g (sat 0.1g), Cholesterol 0mg, Sodium 418mg, Carbohydrate 29.3g, Fiber 5.6g, Protein 8.3g

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