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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 x onion minced
- 3 x garlic cloves chopped
- 1 Tbsp. chopped sage
- 1 can crushed tomatoes - (32 ounce)
- 2 c. low-fat low-sodium chicken broth
- 2 c. fresh spinach washed, torn
- 1 Tbsp. chopped rosemary
- 2 tsp chopped basil
- 1 c. evaporated skim lowfat milk
- Â Â Freshly-grnd black pepper to taste
- 6 slc Italian bread - (1/2 ounce ea)
- 1 tsp extra virgin olive oil
- 1 tsp dry Italian seasoning
- 3 ounce part-skim mozzarella cheese
Direcciones
- Heat the oil in a stockpot over medium-high heat. Add in the onion and garlic and saute/fry for 5 min.
- Add in the sage, tomatoes, broth, and spinach. Bring to a boil, lower the heat, and simmer for 10 min.
- Preheat the oven to 400 degrees. Add in the rosemary, basil, and lowfat milk to the soup and simmer for 10 min. Season with pepper.
- Spread each slice of bread with oil and Italian seasoning. Toast in the oven for 2 min. Top with cheese and continue to bake till the cheese melts, about 2 min. Place a bread slice on each serving of soup.
- This recipe yields 6 servings.
- Serving size: 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 310 | |
| Calories from Fat 71 | 23% |
| Total Fat 8.08g | 10% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 880mg | 37% |
| Potassium 529mg | 15% |
| Total Carbs 48.63g | 13% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.72g | 4% |
| Protein 12.66g | 20% |
