Tuscan Spinach, Bean & Sausage Soup

From EatingWell: January/February 1998 — Subscribe Now!

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.

Tuscan Spinach, Bean & Sausage Soup Recipe

4 servings, 1 1/2 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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

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.

Nutrition

Per serving: 143 calories; 4 g fat (1 g sat, 0 g mono); 17 mg cholesterol; 19 g carbohydrates; 14 g protein; 7 g fiber; 590 mg sodium; 509 mg potassium.

Nutrition Bonus: Vitamin A (133% daily value), Fiber (27% dv), Vitamin C (23% dv), Folate (19% dv), Calcium (17% dv), Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 very lean meat, 1/2 lean meat, 1 vegetable