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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 207.8
  • Total Fat: 6.2 g
  • Cholesterol: 41.7 mg
  • Sodium: 1,591.6 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 16.4 g

View full nutritional breakdown of Italian Sausage, Spinach, and White Bean Soup calories by ingredient
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Italian Sausage, Spinach, and White Bean Soup

Submitted by: GRN1991

Introduction

A yummy and filling soup, perfect for those chilly fall nights. While completely satisfying alone, this soup is also delicious paired with a piece of crusty whole grain bread. Or if you prefer, include some whole wheat pasta or brown rice instead. Add a crisp, colorful tossed salad and you've got yourself a meal! A yummy and filling soup, perfect for those chilly fall nights. While completely satisfying alone, this soup is also delicious paired with a piece of crusty whole grain bread. Or if you prefer, include some whole wheat pasta or brown rice instead. Add a crisp, colorful tossed salad and you've got yourself a meal!
Number of Servings: 6

Ingredients

    4 links Italian sausage (turkey)
    1 tsp. olive oil (approximately)
    1 sm. onion, diced
    1 T. garlic, minced
    2 c. zucchini, diced
    6 c. 99% fat free chicken stock/broth
    2 14.5 oz. cans diced tomatoes
    1-2 c. water or extra chicken stock for de-glazing pan
    1 package fresh or frozen spinach
    1 can cannellini beans
    2 t. dried oregano (or 2 T. fresh oregano)
    2 t. dried basil (or 2T. fresh basil)

Directions

Remove sausage from casing and brown it in a little olive oil in a large, non-stick frying pan, breaking it apart as it cooks. In a stock pot, heat up the remaining olive oil, add the diced onions and saute 3-4 minutes until they start to soften. Add minced garlic and saute for 1-2 minutes more. Combine chicken broth, tomatoes, oregano, and basil in the stock pot with the onions and garlic. Add the browned sausage to the soup and deglaze the frying pan using water or extra chicken broth, making sure to loosen all the flavorful bits from the bottom of the pan. Add this to the soup as well. Simmer 30 minutes.
Drain and rinse the cannellini beans and add them to the soup. Then add the diced zucchini. Simmer for 15 minutes. Now add the spinach, stirring until it is wilted and incorporated into the soup. Cook another 15 minutes or so as needed.
Serve soup with fresh grated parmesan cheese and/or crushed red pepper flakes, if desired. (Just remember to include the parmesan cheese on your daily tracker)

Serving Size: Makes approximately 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user GRN1991.






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