Provencal Style Fish Stew

What a crazy night it was last night.  My husband Chris was working late and I had to pick my daughter up from school.  I got her and all our stuff home and out of the car. 

I always have so much stuff; lunch boxes, sweaters, workout stuff, my daughter's art work, mail.  

When I walked in something smelled funny....I opened the door to my bedroom where we keep the dogs and found out why. 

Thankfully we have stained concrete floors and no carpet.

I guess one of the dogs decided she just couldn't wait for me to get home so I had a mess to clean up as well as my daughter yelling NACK! NACK! (meaning snack) and NILK! NILK (that would be milk). 

And we were out of paper towels.

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Provencal Style Fish Stew

For a while I was making soups each weekend to eat for lunches throughout the week.  Since the weather is getting warmer I have switched to fresh salads, however, a nice light soup still sounded good.  I decided to make up a small (4 serving) batch of this fish soup.  It was SO easy, super light yet filling.  Since I typically make chicken soups this was a nice change.

Provencal Style Fish Stew

Altered from Weight Watcher's Provencal Style Fish Stew

Serves 4

3 pts per serving
1 1/4 cup serving
Printable Recipe

Ingredients


Cooking spray
1 onion, diced
1 tsp minced garlic
15 oz canned chicken broth  
15 oz canned cannellini beans, rinsed and drained
6 oz water-packed tuna fish, drained, flaked with a fork
15 oz canned diced tomatoes, undrained
1/4 tsp dried oregano or 1 tsp fresh
1/2 tsp table salt (optional)
1/4 tsp black pepper
2 cups fresh baby spinach

Directions


1. Spray a medium pot with cooking spray and heat over medium high heat.  Sauté onion until soft, about 5 minutes.  Lower heat and add garlic. Sauté an additional minute.


2. Add broth, beans, tuna, tomatoes and oregano and simmer for 5 minutes or until heated through. Remove from heat and taste.  Stir in salt (if needed), pepper and baby spinach.  Stir just until spinach wilts.