Tomato Florentine Soup With Mozzarella Croutons from Healthy Diabetic Recipes

Tomato Florentine Soup With Mozzarella Croutons Recipe

Recipe Ingredients:

1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 tbsp minced sage
1 can crushed tomatoes - (32 oz)
2 cups low-fat low-sodium chicken broth
2 cups fresh spinach, washed, torn
1 tbsp minced rosemary
2 tsp minced basil
1 cup evaporated skim milk
Freshly-ground black pepper, to taste
6 slices Italian bread - (1/2 oz ea)
1 tsp olive oil
1 tsp dried Italian seasoning
3 oz part-skim mozzarella cheese

Recipe Instructions:

Heat the oil in a stockpot over medium-high heat. Add the onion and garlic and saute for 5 minutes.

Add the sage, tomatoes, broth, and spinach. Bring to a boil, lower the heat, and simmer for 10 minutes.

Preheat the oven to 400 degrees. Add the rosemary, basil, and milk to the soup and simmer for 10 minutes. Season with pepper.

Spread each slice of bread with oil and Italian seasoning. Toast in the oven for 2 minutes. Top with cheese and continue to bake until the cheese melts, about 2 minutes. Place a bread slice on each serving of soup.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Starch, 1 Monounsaturated Fat.

Nutrition Facts: Calories 202; Calories from Fat 42; Total Fat 5g; Saturated Fat 0g; Cholesterol 4mg; Sodium 686mg; Carbohydrate 28g; Dietary Fiber 5g; Sugars 14g; Protein 13g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1999"

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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