3 cups mushrooms (button, portobello, shiitaki, etc)
3 garlic cloves
1 tablespoon olive oil
3 cups raw spinach
2 cups low sodium, fat free, chicken broth
1-1/2 teaspoon thyme
2 cans navy beans, drained and rinsed
2 teaspoon ground pepper
In a blender, add navy beans, puree. Slowly add chicken broth to the navy bean mixture. Transfer broth and bean to a stock pot, heat on medium to high, do not boil. In a frying pan, sauté mushrooms and garlic in olive oil. Once softened, add spinach and sauté for an additional 2-3 minutes. Add mushrooms, garlic and spinach to pot then add all seasonings. Continue cooking for 15-20 minutes.
Makes 6-8, 1 cup servings.
NOTE:
To reduce the sodium use dried beans
Calories 160 Fat 2.9 g Carbs 24 g Sodium 402 mg Fiber 6 g.
Diabetic Exchange: 1 = carbohydrates, 1 very lean meat