2 cups torn baby spinach
1½ cups undrained canned cannellini
1 cup canned low-sodium chicken or
½ cup thinly sliced carrots
1 clove garlic, minced
1/8 teaspoon salt
¼ teaspoon black pepper
1. Combine all ingredients in big
saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes or until
carrots are tender.
2. Serve hot with whole-grain bread
sticks. Makes 2 servings.
Note: Make an extra batch to have for leftovers on another busy