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
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
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.
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.
Per serving :
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