• 1 cup sliced carrots
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
• 4 cups low sodium chicken broth
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon black pepper
• 2 - 15.8 ounce cans Great Northern beans, drained and rinsed *
• 1 - 6 ounce bag fresh baby spinach leaves

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Per Serving (about 1/2 cup): 324 Calories; 3g Fat (8.1% calories from fat); 1g Saturated Fat; 30g Protein; 47g Carbohydrate; 11g Dietary Fiber; 39mg Cholesterol; 805mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat.

*COOKS NOTE: If you are closely watching sodium, low the salt content further by using dried beans and cooking yourself. Canned foods always contain more sodium.

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