Tuscan White Bean Soup with Italian Sausage

soupThis is an altered version of a soup recipe found on page 51 of the April/May 2014 issue of Clean Eating magazine. It is wonderful. The recipe makes 4 servings.






 Tuscan White Bean Soup with Italian Sausage

3 teaspoons olive oil
2 carrots, peeled and chopped
1 white onion, chopped
2 cloves garlic, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon fennel seed
1/4 teaspoon red pepper flakes
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
olive oil cooking spray
3 Italian turkey sausages, casings removed
10 ounces frozen spinach, thawed

In a dutch oven, heat oil on medium. Add carrot and onion. Saute, stirring frequently until lightly browned, about 6 minutes. Add garlic, rosemary, fennel, and pepper flakes and saute 1 or 2 more minutes. Add broth. Cover, increase heat to high and bring to boil. Stir in beans, cover and reduce heat to medium-low. Simmer until vegetables are very tender, about 10 minutes.

Meanwhile, mist a skillet with cooking spray and heat on medium-high. Add sausage and cook, crumbling with a wooden spoon until cooked through and lightly browned, 4 to 5 minutes. Remove from heat and set aside.

To dutch oven, add spinach and reduce heat to low, simmer about 2 minutes. Stir in sausage. Remove from heat.

By my calculations – per serving – Calories: 267, Total Fat: 9.9g, Sat. Fat: 1.9g, Carb: 26.6g, Fiber; 9.1g, Protein: 19.7g


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