Bean Soup Topped with Bread and Cheese

This soup was really fast and easy to make. Great for a cold, rainy
day! It was also another one of those recipes that says it serves 4,
but will actually feed a small army- half a serving made a filling
lunch. I used a rosemary and olive oil Italian bread, which was

2 T. olive oil
1 onion, chopped
3 cloves garlic, minced
1 can diced tomatoes with Italian seasonings
4 c. vegetable broth
1 pkg. chopped spinach, defrosted and drained well
2 cans cannelini beans, rinsed and drained
1/2 small loaf Italian bread (about 4 oz), cut into cubes
1/2 c. 50% reduced fat white cheddar, shredded.

Heat the oil in a large soup pot. Add the garlic and onion and cook
until soft and browned, about 3 minutes.

Add the tomatoes, broth, and spinach. Season with ground pepper. Bring
to a boil.

Add the beans, and cook until heated through.

Meanwhile, preheat the broiler. Spread bread on a tinfoil covered
baking sheet. Top with cheese. Broil about 4 minutes, until bread is
toasted and cheese melts.

Float the bread in the soup.

Serves 4. Approx 7 points per serving.

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