Spinach and Sausage Soup
Serve with hot custy baquette.
Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano.
Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.
Per Serving (1 1/2 cup serving size): 283 Calories; 9g Fat (28.6% calories from fat); 3g Saturated Fat; 24g Protein; 27g Carbohydrate; 5g Dietary Fiber; 52mg Cholesterol; 1192mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat.
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