white bean and sausage soup

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white bean and sausage soup

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
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