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Bring the soup to a low boil over medium-high heat. Then, reduce the heat to medium-low. Blend the soup with an immersion blender. Or, with a blender: ladle the soup carefully into the blender. lid slightly ajar, to allow the steam to escape, blend on low and slowly increase the speed until the soup Return the soup to the pot. Squeeze in the juice of a lime. Serve and enjoy.

corn, optional Optional Toppings: Shredded low-fat cheese, avocado, tortilla chips, cilantro, light sour Pour blended beans into soup and stir in the corn. Allow soup to cook an additional 5 minutes.

If you like a soupier consistency, add 1 carton low sodium chicken or vegetable broth in step 4.

Bring soup to a low boil over medium-high heat. Then, reduce the heat to medium-low. Add the cooked pasta, spinach, beans, and cheese to the soup. Stir to combine and wilt the spinach.