Tuscan-Style White Bean and Sausage Soup Recipe
Ingredients
- 1 lb mild chicken sausage - casings removed
- 6 cups fat free chicken broth
- 1 tbsp olive oil
- 3 cloves of garlic - minced
- 1 large onion - diced
- 2 large carrots - diced
- 2 large stalks of celery - diced
- 1 6 oz bag of baby spinach leaves
- 2 15 oz cans of white cannelini beans - drained and rinsed
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 6 tbsp grated parmesan cheese
- Salt and pepper to taste
Instructions
- Heat oil in a large pot or dutch oven over medium high heat. Add in sausage, and cook, while breaking up with a wooden spoon, until browned.
- Stir in garlic, onions, carrots, celery, and cook until vegetables begin to soften, about 8-10 minutes.
- Add in beans, broth, bay leaves, oregano, thyme, and salt and pepper. Bring to a boil, then reduce heat to medium low, cover with a lid, and cook for about 30 - 45 minutes.
- Turn heat up to medium, bringing the soup back to a simmer, and stir in the spinach. Cook, uncovered, until it becomes slightly wilted.
- Remove from heat and remove bay leaves. Season with additional salt and pepper if desired. Ladle into bowls, and top with 1 tbsp grated Parmesan cheese.
Notes
- The entire recipe makes 6 servings
- The serving size is about 1 ½ cups
Nutrition
Calories: 376 kcal (19%)Carbohydrates: 37 g (12%)Protein: 31 g (62%)Fat: 12 g (18%)Saturated Fat: 4 g (25%)Cholesterol: 63 mg (21%)Sodium: 1208 mg (53%)Fiber: 8.5 g (35%)Sugar: 4.5 g (5%)