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
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Italian sausage link (about 1/4 pound)
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1 tsp olive oil
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1 stalk celery, sliced
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1 onion, chopped (about 1 cup)
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2 cloves garlic, peeled and crushed
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3 cups cooked white beans
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4 cups low-sodium chicken broth
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1 bay leaf
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1 (14.5-ounce) can diced tomatoes, no salt added
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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.