Pasta and Bean Soup
I just found this online and I can't wait to try it. It looks fantastic and should be very safe since half the beans are mashed or pureed! 
INGREDIENTS:
4 cups fat-free, reduced sodium chicken broth
1 cup chopped carrots
1 stick of celery, chopped
1 tsp dried oregano, or Italian herb blend
1 15-ounce can cannellini beans
1 14 1/2-ounce can chopped tomatoes, undrained
3/4 cup rotini
3 ounces (half a pack) fresh baby spinach
Freshly ground black pepper to taste
PREPARATION:
Heat broth, carrots and celery in a large Dutch oven. Sprinkle dried herbs, stir and simmer for 10 minutes.
Puree or mash 1/2 of the white beans in a small bowl. Add the mashed beans, the remaining beans and the chopped tomatoes to the broth and stir well.
Add pasta and simmer for 5 minutes. Stir in spinach and cook for 2-3 minutes more.
Ladle into 6 bowls. Garnish with ground black pepper. Serve with warm crusty bread.
Per Serving: Calories 155, Calories from Fat 5, Total Fat 0.5g (sat 0.1g), Cholesterol 0mg, Sodium 418mg, Carbohydrate 29.3g, Fiber 5.6g, Protein 8.3g
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Pasta and Bean Soup
