Italian Sausage Bean Soup
If your ingredients are flavorful, you don't need a lot of fat. A single Italian sausage link will do. Once your beans are cooked, this soup takes no time at all.
Ingredients
-
Italian sausage link (about 1/4 pound)
-
1 tsp olive oil
-
1 stalk celery, sliced
-
1 onion, chopped (about 1 cup)
-
2 cloves garlic, peeled and crushed
-
3 cups cooked white beans
-
4 cups low-sodium chicken broth
-
1 bay leaf
-
1 (14.5-ounce) can diced tomatoes, no salt added
-
2 cups shredded fresh escarole or spinach
Directions
Remove the sausage casing.
Heat olive oil in a soup pot over
medium heat and add sausage, stirring to break up the meat into small crumbles. Brown
the meat and remove some of the sausage fat by blotting with a paper towel. Add onion,
celery, and garlic. Sauté briefly. Add beans, chicken broth, bay leaf, and tomatoes.
Heat thoroughly by bringing to a low boil.
Just before serving, add the escarole or
spinach and stir until just wilted (it should stay a vibrant green).
Serves 6
Each serving contains about 214 calories, 16 g protein, 5 g fat, 6 mg cholesterol, 32 g carbohydrates, 8 g fiber, and 203 mg sodium.