Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  1                     onion -- chopped
  3             cloves  garlic -- minced
  1         tablespoon  minced sage
  1          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 saut‚‚ 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. 6 servings/Serving size: 1 cup

Nutritional Information:

174 Calories (kcal); 4g Total Fat; (20% calories from fat); 8g Protein; 28g Carbohydrate; 2mg Cholesterol; 374mg Sodium