Heart Healthy Recipe

FRESH BASIL, SPINACH, AND TOMATO SOUP
Serves 4; 3/4 cup per serving
Just a few minutes of standing time brings out the delectable flavor of the fresh basil in this easy-to-prepare soup.
Ingredients
• 14.5-ounce can fat-free, low-sodium iiiichicken broth • 1 teaspoon dried oregano, crumbled • 1 medium garlic clove, minced • 1/4 teaspoon dried tarragon, crumbled • 1/8 teaspoon crushed red pepper flakes • 4 small tomatoes, diced • 2 ounces spinach leaves, coarsely iiiichopped (about 2 cups) • 2 medium green onions, finely chopped • 1/4 cup chopped fresh basil leaves • 1/2 teaspoon olive oil • 1/4 teaspoon salt • 4 lemon slices (optional)
In a medium saucepan, stir together the broth, oregano, garlic, tarragon, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat.
Stir in the remaining ingredients except the lemon. Let stand, covered, for 5 minutes to absorb flavors. To serve, ladle the soup into bowls. Place a lemon slice in each bowl. Cook's Tip: You'll get the very best flavor if you serve this soup right after the standing time.
Nutrition Analysis (per serving) Calories 38 Total Fat 1.0 g Saturated 0.0 g Polyunsaturated 0.0 g Monounsaturated 0.5 g Cholesterol 0 mg Sodium 176 mg Carbohydrates 6 g Fiber 2 g Sugar 3 g Protein 2 g Calcium 37 mg Potassium 404 mg Dietary Exchanges 1 vegetable This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

This recipe came from the American Heart Association Newsletter.  It just sounds delicious and has barely one point per serving!