White Bean Sausage Soup
By Diabetic Living Magazine

(The ingredients I used follow these that were in the published recipe)
Ingredients

• 8 ounces mild Italian turkey sausage links, cut into ½ inch slices
• 1 medium onion, chopped
• 1 t bottled minced garlic (2 cloves)
• 2 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
• 1 (14.5 ounce) can no-salt-added diced tomatoes (undrained)
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 ½ cups water
• 1 teaspoon Italian seasoning, crushed
• ½ teaspoon ground pepper
• 4 cups coarsely chopped kale or spinach

Directions

• Cook sausage, onion and garlic in a large sauce pan 5 to 10 minutes or until the sausage is browned and the onion is tender.  Drain off fat, stir in beans, tomatoes, broth, water, Italian seasoning, and pepper.   Bring to boiling, reduce heat.  Cover and simmer for 5 minutes
• Stir in kale (or spinach).  Simmer, uncovered, 1 to 3 minutes more or until the kale is tender (or the spinach is wilted).

Nutrition Facts
Per serving: 227 calories; total fat 5g 8% DV; saturated fat 1g; cholesterol 28mg 9% DV; sodium 810mg 32% DV; potassium -1%; carbohydrates 35mg 11% DV; fiber 10g 40%DV; sugar 5g; protein 21g 42% DV; exchange other carbs 3; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg.Exchanges: 1½ Lean Protein, 1½ Starch, 1½ Vegetable
  
These are the ingredients I used (which destroyed the Nutrition Facts)

• 8 ounces Hot Italian Sausage that was already browned in small balls and in my freezer
• 1 medium onion, chopped
• 1 t bottled minced garlic (2 cloves)
• 2 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
• 1 (14.5 ounce) Italian spiced diced tomatoes (undrained)
• 1 (14 ounce) can chicken broth
• 1 ½ cups water
• 1 teaspoon Italian seasoning, crushed
• ½ teaspoon ground pepper
• 4 cups coarsely spinach

 
 

 

Last edited by MtnGal (9/11/2020 9:09 pm)