White Bean Soup with Sausage and Kale
ounces fresh mild Italian sausage links, sliced 1/2 inch thick
medium onion, chopped (1/2 cup)
teaspoon bottled minced garlic
tablespoon cooking oil
15 ounce can white kidney (cannellini) beans, rinsed and drained
14 ounce can reduced-sodium chicken broth
14 1/2 ounce can diced tomatoes with basil, oregano and garlic, undrained
cups coarsely chopped kale or spinach
- 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.
- 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.
- 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(White Bean Soup with Sausage and Kale)
- Per serving:
- 394 kcal cal.,
- 19 g fat
- (7 g sat. fat,
- 46 mg chol.,
- 1510 mg sodium,
- 38 g carb.,
- 10 g fiber,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet