Turkey Soup Provençal, Cooking

Ingredients
1 pound ground turkey breast
1/2 tsp dried herbes de Provence, crushed
1 (15-ounce) can cannellini beans or other white beans, rinsed and draiend
1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
4 cups chopped fresh spinach
...
1. Cook turkey in a large saucepan over medium-high heat until browned, stirring to crumble.
2. Add herbes de Provence, beans, tomatoes, and broth to pan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in spinach and simmer 5 minutes. Yield: 4 servings (serving size: 1-1/4 cups)
CALORIES 294 (12% from fat); FAT 3.8g (sat 1.5g, mono 0.8g, poly 0.4g); PROTEIN 40g; CARB 25.4g; FIBER 5.4g; CHOL 75mg; IRON 6.1mg, SODIUM 890mg; CALC 206mg