Spinach and Sausage Soup
Serve with hot custy baquette.

Yield: 4 Servings
10 ounce sweet turkey Italian sausage
Cooking spray
1 cup chopped onion
2 teaspoons minced garlic (bottled or in tube)
1/2 cup water
1 - 15 ounce can cannellini beans, rinsed and drained
1 - 14.5 ounce can organic stewed tomatoes, undrained (such as Muir Glen)
1 - 14 ounce can low sodium chicken broth
2 cups baby spinach
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
2 tablespoons grated fresh Romano cheese

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.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2013