White Bean-Sausage Soup

White Bean-Sausage Soup

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From: Diabetic Living Magazine

Make this heart-healthy main-dish white bean and sausage 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 5 servings

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Original recipe yields 5 servings
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  • 8 ounces mild Italian turkey sausage links, cut into ½-inch slices
  • 1 medium onion, chopped
  • 1 teaspoon bottled minced garlic (2 cloves)
  • 2 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
  • 1 (14.5 ounce) can no-salt-added diced tomatoes (undrained)
  • 1 (14 ounce) can reduced-sodium chicken broth
  • 1½ cups water
  • 1 teaspoon Italian seasoning, crushed
  • ¼ teaspoon ground pepper
  • 4 cups coarsely chopped kale or spinach

Preparation

  • Prep

  • Ready In

  1. Cook sausage, onion and garlic in a large saucepan 5 to 10 minutes or until the sausage is browned and the 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 the kale is tender (or the spinach is wilted).

Nutrition information

  • Serving size: 1 serving
  • Per serving: 227 calories; 5 g fat(1 g sat); 10 g fiber; 35 g carbohydrates; 21 g protein; 28 mg cholesterol; 5 g sugars; 810 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ lean protein, 1½ starch, 1½ vegetable

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