Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         tablespoon    olive oil
1                       onion -- chopped
3         cloves        garlic -- minced
1         tablespoon    minced sage
32        oz can        crushed tomatoes
2         cups          low-fat -- low-sodium chicken broth
2         cups          fresh spinach -- washed and torn
1         tablespoon    minced rosemary
2         teaspoons     minced basil
1         cup           evaporated skim milk
                        fresh ground pepper
6         slices        italian bread -- (1/2-oz)
1         teaspoon      olive oil
1         teaspoon      dried italian seasoning
3         ounces        part-skim mozzarella cheese

Preparation:

Heat the oil in a stockpot over medium-high heat. Add the onion and garlic and saute‚ for 5 minutes. Add the sage, tomatoes, broth, and spinach. Bring to a boil, lower the heat, and simmer for 10 minutes. Preheat the oven to 400 degrees. Add the rosemary, basil, and milk to the soup and simmer for minutes. Season with pepper. Spread each slice of bread with oil and Italian seasoning. Toast in the oven for 2 minutes. Top with cheese and continue to bake until the cheese melts, about 2 minutes. Place a bread slice on each serving of soup.