Healthified Tuscan White Bean Soup

A lot of places around the country are still experiencing crazy winter weather and some are starting to show signs of spring.  The one thing I will miss when winter is officially gone is I won't be wanting to eat soup every night so I am trying to eat lots of them until it really is spring!  Try this one out, it only has 120 calories per serving and 1/2 gram of fat and best of all it is delicious!

Healthified Tuscan White Bean Soup
Servings: 6
Prep Time: 10 minutes
Total Time: 35 minutes

1 medium onion, chopped

1 slice bacon, snipped

2 cloves garlic, minced

1 can (15 oz) no-salt-added cannellini beans (white kidney beans), rinsed and drained

1 can (14.5 oz) no-salt-added diced tomatoes, undrained

1 3/4 cups reduced-sodium chicken broth

1 teaspoon dried thyme, crushed

1/8 teaspoon black pepper

3 cups baby spinach leaves

Toasted baguette slices and/or fresh thyme sprigs (optional) 
  
In a large saucepan, cook onion, bacon, and garlic about 5 minutes or until onion is tender. Stir in beans; cook 1 minute more. Stir in tomatoes, chicken broth, dried thyme, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. 

Remove from heat. Mash bean mixture slightly with the back of a wooden spoon. Stir in spinach. Let stand, covered, for 1 minute to wilt spinach.

 If desired, serve with toasted baguette slices and/or garnish with fresh thyme sprigs.

 

Garbanzo and Green Chile Stew-From Jamie the Titanium Chef

Spring is here so it is not really "soup season" anymore...but I love eating great soups all year round!  This one can be made with or without meat and you will still get a lot of great protein from the garbanzo beans.  It is really easy and quick to make and has a lot of great flavor. Hope you enjoy!

Garbanzo and Green Chile Stew

3/4 pound pork tenderloin, cut into 1-inch chunks
Salt and pepper to taste
1 tablespoon olive oil
1 cup onions
1/2 cup diced celery
1/2 cup diced carrots
1 tablespoon minced garlic
1 (14 ounce) can green enchilada sauce
3 cups water
1 (18 ounce) can Garbanzo Beans, with liquid

Season the pork tenderloin pieces with salt and pepper.  Heat a 2-quart sauce pot over high heat.  Add the oil and the raw pork tenderloin.  Cook on high until the pork is brown all over, but still raw in the center.  Remove the pork from the pan and set aside.  Place the pan back on the burner over medium head; add onions, celery, carrots and garlic, cook for 5 minutes.  Add the enchilada sauce and water; bring to a simmer.  Add the beans and the liquid , let cook for 10 minutes.  Add the pork to the pan and let simmer until the pork is cooked to medium.  Serve with corn tortillas, fresh tomato salsa, avocado and cilantro, if desired. 
This stew would also work great in the crock pot.  Put all the ingredients in on your way to work in the morning and let it cook all day.  A delicious and healthy dinner is ready when you get home!