Recipe Image

White Bean-Sausage Soup

  • 30 m
  • 30 m
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.”


    • 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


  • 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).
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