Tomato Florentine Soup With Mozzarella Croutons

Course :	Diabetic
From:	HungryMonster.com
Serves:	6

Exchanges: Starch Exchange -- 2 Monounsaturated Fat Exchange -- 1 Calories -- 202 Calories from Fat -- 42 Total Fat -- 5g Saturated Fat -- 0g Cholesterol -- 4mg Sodium -- 686mg Carbohydrate -- 28g Dietary Fiber -- 5g Sugars -- 14g Protein -- 13g

Ingredients:

1	tablespoons	olive oil
1	medium	onion -- chopped
3	cloves	garlic
1	tablespoons	sage
32	ounces	crushed tomatoes
2	cups	low-fat -- low-sodium chicken broth
2	cups	fresh spinach -- washed and torn
1	tablespoons	rosemary
2	teaspoons	basil
1	cup	evaporated skim milk
1/2	teaspoon	fresh ground pepper
6	slices	italian bread
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.