Tuscan Spinach, Bean & Sausage Soup

http://www.eatingwell.com/recipes/tuscan_spinach_bean_sausage_soup.html

From EatingWell:  January/February 1998

Pantry staples like cannellini beans, frozen spinach and chicken broth make this soup a snap to throw together on a busy weeknight. Make it a meal: Serve with crusty whole-grain bread and sliced tomatoes.

4 servings, 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 link hot Italian-style turkey sausage
• 1 19-ounce can cannellini beans, rinsed
• 1 14-ounce can reduced-sodium chicken broth
• 1 clove garlic, minced
• 8 ounces frozen cut-leaf spinach
• 1/4 teaspoon dried marjoram
• Salt & freshly ground pepper, to taste
• 2 tablespoons freshly grated Parmesan cheese

Preparation

1. Bring sausage and 1/4 inch water to a simmer in a small skillet over medium heat. Cook, uncovered, until water evaporates, 5 to 10 minutes. Continue to cook until the sausage is browned on all sides, about 4 minutes more. Transfer to a cutting board; when cool enough to handle, cut into 1/2-inch pieces.
2. Combine the sausage, beans, broth, garlic, spinach and marjoram in a medium saucepan. Cover and cook over medium heat for 10 minutes. Season with salt and pepper. Stir in cheese just before serving.

Nutrition

Per serving : 137 Calories; 4 g Fat; 1 g Sat; 0 g Mono; 15 mg Cholesterol; 19 g Carbohydrates; 14 g Protein; 7 g Fiber; 778 mg Sodium; 588 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 lean meat, 1 vegetable