Quick Tuscan Bean , Tomato & Spinach Soup...

2      cans (14 1/2 ounces each) diced tomatoes with onions , undrained

1      can (14  1/2 ounces ) fat-free, reduced-sodium chicken broth

2      teaspoons sugar

2      teaspoons dried basil leaves

3/4   teaspoons reduced Worcestershire sauce

1      can (15 ounces) small white beans , rinsed and drained

5      ounces fresh baby spinach leaves  or chopped spinach leaves, stems removed

2      teaspoons extra-virgin olive oil

Combine tomatoes with juice , chicken broth , sugar , basil and Worcestershire sauce in Dutch oven or large saucepan ; bring to a boil over high heat . Reduce heat and simmer , uncover or until spinach is tender.

Remove from heat ; stir in oil just before serving .

Makes    4 (1 1/2 cup) serving

Fall is almost upon us , we will be bring you  recipes for the warmer weather.