WHITE BEAN & CHICKEN NOODLE

10 Cups Water 6 Cups Escarole or Fresh Spinach 2 Teaspoon Olive Oil 2 Garlic Cloves, minced 3/4 Cup Ground Chicken, cooked 1/2 Cup Water

1/4 Teaspoon Red Pepper 1/4 Teaspoon Black Pepper 1 Can White Beans, drained and rinsed 1 (10 3/4 OZ) Condensed Chicken Noodle Soup, undiluted 1/4 Cup Parmesan Cheese, grated

Bring 10 cups water to a boil. Add spinach and reduce heat to medium. Cook for 10 minutes. Drain. Heat oil in a pan. Add garlic, cook for 3 minutes. Stir in 1/2 cup water and next 4 ingredients. Bring to a boil and add spinach. Cook until heated through. Place in 4 bowls and sprinkle with cheese. Serve.

SERVINGS 4; CALORIES 267; FAT 8.1 g; PROTEIN 14.5 g; CARBS 36.5 g; FIBER 4.2 g; CHOL 15 mg; IRON 4.1 mg; SODIUM 643 mg; CALC 176 mg SERVING SIZE= 1 Cup Soup, 1 Tablespoon Cheese

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Updated 12/7/99