1/4 c. onions, diced
2 T. olive oil
3 garlic cloves
1 can tomatoes, diced, no salt added (14.5 oz)
2 cans chicken broth, reduced sodium (14 oz each)
1 can cannellini beans, rinsed, drained (15 oz)
1 can baby lima beans, rinsed, drained (15 oz)
1/4 t. black pepper
3 c. spinach, fresh, roughly chopped
Cook onions in olive oil over medium-high heat in a stock pot. Stir until translucent. Add garlic and cook until golden. Add tomatoes, broth, beans and black pepper. Bring to a boil. Reduce heat and simmer about 15 minutes. Add spinach and continue to cook for 5 minutes.
Makes 6-1 c. servings.
Nutrition Information: 230 calories; 5 g fat; 0 mg cholesterol; 250 mg sodium; 34 g carbohydrates; 10 g fiber; 12 g protein.