Ingredients
White Bean Soup with Sausage and Kale
{Be careful of the sodium for this recipe… Cut down any way
You can… Try no salt tomatoes and add your own seasoning
Instead. Also, be sure to rinse the canned beans well!
Take care, Gloria}
From Better Homes and Gardens
Makes 5 servings
Start to Finish: 30 minutes
12 oz fresh mild Italian sausage links, sliced 1/2 inch thick
1/4 cup water
1 medium onion, chopped (1/2 cup)
1 tsp bottled minced garlic
1 Tbsp cooking oil
2 15-oz cans white kidney (cannellini) beans, rinsed and drained
2 14 oz cans reduced-sodium chicken broth
1 14-1/2 oz can diced tomatoes with basil, oregano and garlic,
Undrained
4 cups coarsely chopped kale or spinach
Ground pepper
Instructions
1. Combine sliced sausage and water in a large skillet. Bring to
Boiling; reduce heat. Simmer, covered, about 10 minutes or until
Sausage is no longer pink. Uncover and cook about 5 minutes more
Or until sausage is browned, stirring frequently. Remove sausage
With a slotted spoon; set aside.
2. Meanwhile, cook onion and garlic in hot oil in a large saucepan
About 5 minutes or until onion is tender. Stir in beans, broth,
And undrained tomatoes. Cover and bring to boiling; reduce heat.
Simmer, covered, for 5 minutes.
3. Stir in cooked sausage and kale or spinach. Simmer, uncovered,
About 3 minutes more or until kale or spinach is tender. Season
To taste with pepper.
Makes 5 servings
Nutrition facts per serving:
394 Calories, 19g Total Fat, 7g Saturated Fat,
46mg Cholesterol, 1510mg Sodium, 38g Carbs, 10g Fiber,
25g Protein
