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. Source: EatingWell Magazine, January/February 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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 Facts

137 calories; 3.7 g total fat; 15 mg cholesterol; 784 mg sodium. 19.5 g carbohydrates; 13.6 g protein; Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/07/2014
Quick delicious and versatile I really like this soup but I doubled the chicken broth garlic and spinach and added a can of chopped tomatoes. I think you could even change/add herbs. Great with crusty whole grain bread and salad. Read More
Rating: 4 stars
10/07/2014
Delicious quick and versatile I really like this soup but I doubled the chicken broth garlic and spinach and added a can of chopped tomatoes. I think you could even change/add herbs. Great with crusty whole grain bread and salad. Read More
Rating: 4 stars
10/30/2011
This soup is easy to prepare healthy and delicious....what more could you ask for! I use Better Than Bouillon chicken base rather than chicken broth as I find it gives soup a more intense flavor. I have also used Trader Joe's Italian Chicken Sausage and Trader Joe's Southern Greens for this soup. I like to buy the greens fresh and cook them down to freeze in portions needed for soup so I always have some on hand. Read More
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