• 2 teaspoons olive oil
• 1 garlic clove, finely minced
• 1 shallot, finely diced
• 3 to 4 cups low sodium chicken broth
• 1 - 14 1/2 ounce can no salt added diced tomatoes
• 1 - 14 1/2 ounce can white beans
• 1/2 cup whole wheat or regular small pasta shells
• 1/4 teaspoon rosemary, crushed
• 3 cups baby spinach, cleaned and trimmed
• 1/8 teaspoon black pepper
• Healthy pinch crushed red pepper flakes

In a large sauce pan, sautee the shallots & garlic in the olive oil.

Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.

Add pasta and cook 12 minutes. If the soup seems too thick, add a bit more broth.

Add spinach and cook until wilted.

Per Serving: 259 Calories; 3g Fat (10.4% calories from fat); trace Saturated Fat; 19g Protein; 41g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 895mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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