Rustic white bean soup

Better Nutrition, Jan, 2006 by Carey Rossi

IT'S COLD. YOU'RE TIRED AND DEFINITELY NOT IN THE MOOD TO COOK AN ELABORATE MEAL. DON'T. JUST USE THE SIMPLE LIST BELOW TO SHOP FOR DINNER. WHEN YOU GET HOME, ASSEMBLE THE SOUP, LET IT SIMMER WHILE YOU CHANGE CLOTHES, AND SERVE. AND IF YOU'VE GOT SOME VEGETABLES AROUND, FEEL FREE TO ADD THEM.

Serves 6

Shopping list/ingredients:

* 1 10-oz. package frozen chopped white onions
* 1 lb. mild Italian turkey sausage (optional)
* 1 15-oz. can or 2 cups low-sodium chicken broth
* 1 large bulb of garlic (10 cloves, peeled)
* 1 15-oz. can white beans, drained and rinsed
* 1 15-oz. can diced, stewed tomatoes, drained and rinsed
* 3 9-oz. bags fresh spinach

Kitchen staples used:

* 1 Tbs. olive oil
* 1 tsp. red pepper flakes
* Grated Romano cheese, to taste

1. Warm olive oil in Dutch oven (or other large pot)
over medium-high heat. Add 2 cups frozen onions,
and saute 7 to 10 minutes, or until brown.

2. If using sausage, cut it into 1-inch pieces. Add to onions,
and cook, stirring occasionally, until cooked through,
about 10 minutes.

3. Add chicken broth, garlic, white beans and tomatoes.
Simmer 10 minutes.

4. Add spinach and red pepper flakes. Cover, and simmer
until leaves are wilted, about 5 minutes.

5. Ladle into bowls, and garnish with grated
Romano cheese.

PER SERVING: 149 CAL; 8G PROT; 3G TOTAL FAT (1G SAT. FAT); 25G CARB; 2MG CHOL; 362MG SOD; 8G FIBER; 1G SUGARS