Italian Turkey Sausage Soup
Serve with crusty French bread.

Servings: 6

• 1 pound turkey Italian sausage (hot or mild)
• 1 clove garlic, minced
• 2 (14 ounce) cans low sodium beef broth
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes. Add salt to taste if you think it needs it.

Per Serving: 435 Calories; 9g Fat (17.2% calories from fat); 37g Protein; 55g Carbohydrate; 18g Dietary Fiber; 49mg Cholesterol; 1009mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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