Vegetable Bean Soup

I splurged today at lunch (had chicken strips....yikes) and had very little calories left for dinner.....(I am on a 1,000 calorie per day diet). So, I found this recipe. It actually tasted great too!

Vegetable Bean Soup

3 Sliced Bacon, chopped
1 onion, diced
2 celery sticks, diced
2 small carrots, diced
2 zucchini, diced
1 garlic clove, finely diced
1 (14 oz) can no-salt added chopped tomatoes, undrained
2 (15 oz) cans no-salt-added Great Northern beans, drained and rinsed
3 cups low-sodium chicken broth
Fresh ground pepper
6 cups fresh spinach, chopped
1/4 cup grated Parmigiano Reggiano cheese

Place bacon in large saucepan over medium heat. Cook 5 minutes or until almost crisp. Add onion, celery and carrots; cook 5 minutes. Add zucchini and garlic; cook 3 minutes. Add tomatoes, beans, broth and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Stir in spinach. Ladle into soup bowls and top with grated cheese. Makes 10 cups.

Nutritional facts per (1 2/3 cup) serving.: 230 calories, 7 g fat, 11g protein, 30g carbs, 10g fiber, 320mg sodium.