1 tablespoon olive oil
2 cups chopped carrots
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, chopped
1 28-ounce can crushed tomatoes,
undrained
1 cup canned low-fat or fat-free
chicken broth
1 cup water
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 cups packed sliced spinach
1 15-ounce can small white (navy)
beans, rinsed and drained
2/3 cups cooked small rice-shaped
pasta (orzo)
Heat the olive oil in a large, heavy
saucepan over medium heat. Add the carrots, onion, celery and garlic; saute; 10
minutes or until the vegetables are crisp tender.
Stir in the tomatoes, broth, water,
Italian seasoning and salt, and bring to a boil.
Cover, reduce heat and simmer 20
minutes or until carrots are tender.
Add the spinach, cover and simmer
for 5 minutes.
Stir in the beans and pasta; simmer
1 minute or until hot.
Source:
Volumetrics
