This is a far more desirable white bean soup than the garlic, cabbage and bean soup I posted a while ago. This is another recipe from the healthy heart seminar.
Tuscan Bean Soup
1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 yellow squash, thinly sliced
2 cans white beans, drained and rinsed
1 can Italian tomatoes, undrained
32 oz. low sodium chicken broth
10 oz. frozen chopped spinach
1 tsp. Italian seasoning
In a soup pot over medium-high heat, cook onion and garlic in oil until translucent. Add squash, and saute one minute or until squash begins to soften. Add the remaining ingredients and simmer approximately 10 minutes or until the spinach is defrosted and soup is thoroughly heated.