White Bean-Sausage Soup
Make this heart-healthy main-dish soup with fresh onions. If you're really pressed for time, look for frozen chopped onions, which can be added to soups and stews in seconds.
Ingredients
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8 ounces mild Italian turkey sausage links, cut into 1/2-inch slices
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1 medium onion, chopped
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1 teaspoon bottled minced garlic (2 cloves)
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2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
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1 14 1/2-ounce can no-salt-added diced tomatoes (undrained)
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1 14-ounce can reduced-sodium chicken broth
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1 1/2 cups water
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1 teaspoon Italian seasoning, crushed
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1/4 teaspoon ground black pepper
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4 cups coarsely chopped kale or spinach
Directions
1.
In a large saucepan, cook sausage, onion and garlic 5 to 10 minutes or until sausage is browned and onion is tender. Drain off fat. Stir in beans, tomatoes, broth, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
2.
Stir in kale or spinach. Simmer, uncovered, 1 to 3 minutes more or until kale is tender or spinach is wilted. Makes 5 or 6 servings.
Nutrition information
Calories 227, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 28 mg, Sodium 810 mg, Carbohydrate 35 g, Total Sugar 5 g, Fiber 10 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 13%, Iron 17%. Exchanges: Vegetable 1.5, Starch 1.5, Lean Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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