Source: Diabetic Cooking Magazine

A hearty soup made with

Servings

29 oz Tomatoes, diced, with garlic & onion, canned , 2-14 1/2 ounce cans, undrained
14.5 oz fat free reduced sodium chicken broth , 1-14 1/2 ounce can
2 tsp sugar
2 tsp dried basil , leaves
0.75 tsp Sauce, worcestershire, low sodium
15 oz unsalted canned navy beans , 1-15 ounce can rinsed and drained (or other small white beans)
3 oz fresh baby spinach (or chopped spinach leaves, stems removed)
2 tsp extra virgin olive oil

1 Combine tomatoes with juice, chicken broth, sugar, basil, and Worcestershire sauce in Dutch oven or large saucepan; bring to a boil over high heat. Reduce heat and simmer, uncovered, 10 minutes.
2 Stir in beans and spinach; cook 5 minutes longer or until spinach is tender.
3 Remove from heat; stir in oil just before serving.