from Better Homes and Gardens New Dieters Cookbook

2 14 1/2 oz cans veggie broth or reduced-sodium chicken broth
1 1/2 c. water
1/4 c. finely chopped onion
1/4 c. snipped fresh basil or 2 tspn dried basil, crushed
3 cloves garlic, minced
1 bay leaf
1 15 oz can cannellini/white kidney beans or navy beans, rinsed & drained
2 c. coarsely chopped fresh spinach or 1/2 of a 10 oz package frozen chopped spinach, thawed and well-drained
1 tbsp diced pimiento (I omitted)
Pepper

1. In a large saucepan combine the broth and water;bring to boiling.
Stir in onion, basil, garlic, and bay leaf. Return to boiling; reduce heat.
Simmer, covered for 10 minutes.

2. Stir in beans, spinach & pimiento; cook for 2-3 minutes more or until spinach is wilted.
Discard bay leaf. Season to taste w/pepper. Makes 6 servings.

50 calories per serving, 1 g total fat, 0 cholesterol, 687 mg sodium, 13 g carb, 4 g fiber, 5 g protein
Exchanges: 1/2 starch, 1 veggie