Chik'n-White Bean Soup

I made a few modifications from the original recipe I found on the net. It called for cooked turkey breast, dried rosemary and shredded carrots. This is my version and it is delicious. I made this recipe last weekend and forgot to blog it. So, I made again last night for our lunch at work tomorrow, so I'll get to see what others think of it.

• 2 garlic cloves, mined
• 2 teaspoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1 can (28 ounces) diced tomatoes in puree
• 1 can (or the equivalent) vegetable broth
• 1 package (6 ounces) fresh baby spinach, run your knife through it
• 2 cups sliced carrots
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 package Morning Star Chik'n Strips
• Shredded soy Parmesan cheese

In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add pepper flakes and cook another minute. Stir in the tomatoes, broth, spinach and carrots. Bring to a boil. Reduce heat; cover and simmer until carrots are pretty tender (about 15-20 minutes).

Stir in beans and chik'n; return to a boil. Reduce heat; cover and simmer 10-15 minutes more.

Serve in bowls with a sprinkle of Parmesan cheese as garnish. Serves 6