Ingredients
2 tsp olive oil, divided
1 C sliced onion
1 C sliced carrots
2 C broccoli florets
1-1/2 C FF RS chicken broth
1-1/2 C water
5 oz washed ready-to-eat spinach (about 5 cups)
6 oz roasted turkey cut into
1/2 -to- 1 inch pieces (about 1 cup)
Salt and black pepper to taste
1 oz shredded RF cheddar cheese (scant 1/4 cup)
2 slices whole-grain French bread
Heat oil in a large nonstick saucepan over medium-high heat add onion, carrots, and broccoli. Sauté 5 minutes.
Add chicken broth and water. Raise heat, bring to a boil, and cook 5 minutes.
Lower heat to medium add spinach and turkey.
Simmer 2 minutes or until turkey is warmed through and spinach is wilted. Add salt and pepper.
Sprinkle cheddar cheese on bread slices and toast in toaster oven or broiler. Serve with soup.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 361, Fat: 10 g, Cholesterol: 79 mg, Sodium: 777 mg,
Carbohydrate: 31 g, Dietary Fiber: 8 g, Sugars: 11 g, Protein: 38 g
Diabetic Exchanges: 1 Starch, 4 Very Lean Meat, 3 Vegetable, 1-1/2 Fat
