Italian Sausage Bean Soup
If your ingredients are flavorful, you don’t need a lot of fat. A single Italian sausage link will do. Once your beans are cooked, this Italian sausage bean soup takes no time at all.
(Serves 6)
Italian Sausage Bean Soup Ingredients
- Italian sausage link (about 1/4 pound)
- 1 t olive oil
- 1 stalk celery, sliced
- 1 onion, chopped (about 1 cup)
- 2 cloves garlic, peeled and crushed
- 3 c cooked white beans
- 4 c low-sodium chicken broth
- 1 bay leaf
- 14.5 oz. can diced tomatoes, no salt added
- 2 c shredded fresh escarole or spinach
Directions
Remove the sausage casing. Heat olive oil in the soup pot and add sausage, stirring to break up the meat into small crumbles. Brown the meat and remove some of the sausage fat by blotting with a paper towel. Add onion, celery and garlic. Saute briefly. Add beans, chicken broth, bay leaf and tomatoes. Heat thoroughly. Just before serving, add the escarole or spinach. It doesn’t have to cook. It should wilt and stay a vibrant green.
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Amount per serving: 214 calories, 16 g protein, 5 g fat, 6 mg cholesterol, 32 g carbohydrates, 8 g fiber, and 203 mg sodium.
