• 3 cups vegetable stock
• 1/2 lb. potatoes, peeled and sliced
• 1/2 lb. carrots, peeled and sliced
• 1 onion, sliced
• 3 Tbs. sun dried tomatoes, finely chopped
• 2 celery ribs, thinly sliced
• 2 tsp. olive oil
• 1/2 lb. spinach leaves, washed and torn into pieces, tough stems discarded
• 1/4 cup light sour cream
• 1/2 cup cool herb croutons

Combine first 7 ingredients in a heavy saucepan over medium high heat. Season with salt to taste. Bring to a boil. Reduce heat to medium low. Cover saucepan and simmer 10-15 minutes or until potatoes are tender. Remove from heat. Stir in spinach. Working in batches if necessary, transfer mixture to a food processor or blender and purée. Return puréed soup to saucepan. Stir in sour cream until hot. Serve soup with croutons.

Per serving: calories 177, fat 5.3g, 26% calories from fat, cholesterol 5mg, protein 6.4g, carbohydrates 28.3g, fiber 5.9g, sugar 8.0g, sodium 430mg, diet points 3.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 0.8, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Fumé Blanc, or Chenin Blanc.