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