Italian Sausage White Bean Soup
Serve with Crusty French Bread

Serves 6
• 1.22 pounds sweet Italian turkey sausage (used Jennie-O)
• 2 - 15 ounce cans great northern beans, drained & rinsed
• 1 - 14.5 ounce can basil, garlic and oregano seasoned
   diced tomatoes, pureed in processor*
• 2 1/2 cups low sodium chicken broth
• 1 small red bell pepper
• 2 cloves garlic, minced
• 1/2 cup minced sweet onions
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teapoon black pepper
• 1 tablespoon minced fresh parsley
• 4 small green onions, chopped

Cook sausage (with casings) over medium high heat in a skillet spayed with cooking oil. Cover and cook for 15 to 16 minutes until lightly browned. Keep draining any fat off. Cool and remove casings. Crumble meat into small pieces. Add to soup pot.

Empty skillet. Add diced red bell pepper, chopped garlic and green onions until just wilted. Cook for 3 to 4 minutes. Add to soup pot.

Drain and rinse beans; add to pot. Add pureed tomatoes and chicken broth. Add oregano, salt and pepper and simmer for 20 minutes. Serve with chopped fresh basil as garnish if desired.

Per Serving: 355 Calories; 9g Fat (22.4% calories from fat); 2g Saturated Fat; 31g Protein; 39g Carbohydrate; 9g Dietary Fiber; 55mg Cholesterol; 1011mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.

* COOK'S NOTE: It is optional whether you puree the tomatoes. Some people like it left chunky.

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