Sausage & Cannellini Bean Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. —Marilyn McGinnis, Peoria, Arizona
Ingredients
-
3 Italian turkey sausage links (4 ounces each), casings removed
-
1 medium onion, chopped
-
2 garlic cloves, minced
-
1 can (15 ounces) cannellini beans, rinsed and drained
-
1 can (14-1/2 ounces) reduced-sodium chicken broth
-
1 cup water
-
1/4 cup white wine or additional reduced-sodium chicken broth
-
1/4 teaspoon pepper
-
1 bunch escarole or spinach, chopped
-
4 teaspoons shredded Parmesan cheese
Directions
-
1.
Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer.
-
2.
Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.
Nutrition Facts
1-1/3 cups with 1 teaspoon cheese: 232 calories, 6g fat (2g saturated fat), 33mg cholesterol, 837mg sodium, 24g carbohydrate (3g sugars, 9g fiber), 17g protein.
© 2024 RDA Enthusiast Brands, LLC