2 slices center-cut bacon or turkey bacon
1 slice light bread
1 clove garlic, halved widthwise
1 cup chopped tomato (about 1 large tomato)
1 3/4 cups reduced-sodium tomato soup with 4g fat or less per serving
2 cups roughly chopped spinach leaves
Optional: fat-free sour cream
Prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package for cook time and temperature.) Chop or crumble and set aside.
Toast bread slice and gently rub both sides with cut sides of garlic clove halves; discard clove halves. Cut bread into 1-inch squares and set aside.
In a nonstick pot over medium heat on the stove, cook and stir chopped tomato until softened, about 3 minutes.
Add tomato soup and stir. Bring to a low boil. Stir in spinach and cook until wilted, about 2 minutes.
Serve topped with bacon and garlic-toast squares. If you like, top with sour cream.
Makes 2 servings
1 1/4 cup of soup= 5 PP
YUMMY! The fresh tomatoes really made the soup!