in the dead of winter, there's nothing like a bowl of hot soup to warm your soul and liven up your senses. Plus, broth-based bean- and vegetable-laden soups do more than cure the cold-weather blues: They make a wonderfully filling addition to a meal. Here's a South Beach Diet version of a tasty classic soup.

Makes 6 servings

Description

This southern Italian soup features white beans. Choose from great northern beans, cannellini beans, or any other white bean you happen to have on hand.

Ingredients

1 1/2 pounds Swiss chard, escarole, or beet greens, trimmed

6 cups chicken broth

1 clove garlic, crushed

1 cup cooked white beans

1/2 teaspoon salt

1/8 teaspoon ground white pepper

Grated Parmesan cheese, for garnish

Red pepper flakes, for garnish

Instructions

1. Bring a large pot of water to a boil over medium-high heat. Add the greens and cook for 7 minutes, or until barely tender. Drain the greens, squeezing out as much water as possible. (This can be done several hours before the greens cook in the soup. It is not necessary to cut the greens, because they will break apart as they cook in the soup.)

2. Bring the broth to a simmer in a large pot over medium-high heat. Add the garlic and greens. If using canned white beans, place them in a strainer and rinse them under cold running water to remove excess sodium. Add the beans to the broth. Simmer gently, partially covered, for 10 minutes. Sprinkle with the salt and pepper to taste. (Do not add the salt until the soup has finished cooking, or it may become too salty.)

3. Ladle the soup into heated bowls. Pass the cheese and pepper flakes at the table.

Nutritional Information:

79 calories

2 g total fat (1 g sat)

0 mg cholesterol

12 g carbohydrate

6 g protein

4 g fiber

I think I may try this one.