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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
White Bean Soup with Sausage and Kale
- 12 ounces fresh mild Italian sausage links, sliced 1/2 inch thick
- 1/4 cup water
- 1 medium onion, chopped (1/2 cup)
- 1 teaspoon bottled minced garlic
- 1 tablespoon cooking oil
- 2 15 ounce can white kidney (cannellini) beans, rinsed and drained
- 2 14 ounce can reduced-sodium chicken broth
- 1 14 1/2ounce can diced tomatoes with basil, oregano and garlic, undrained
- 4 cups coarsely chopped kale or spinach
- Ground pepper
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 5,
- cal. (kcal) 394,
- Fat, total (g) 19,
- chol. (mg) 46,
- sat. fat (g) 7,
- carb. (g) 38,
- fiber (g) 10,
- pro. (g) 25,
- vit. A (IU) 5102,
- vit. C (mg) 71,
- sodium (mg) 1510,
- calcium (mg) 182,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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