Tuscan Spinach, Bean & Sausage Soup

Pantry staples like cannellini beans, frozen spinach and chicken broth make this soup a snap to throw together on a busy weeknight. Make it a meal: Serve with crusty whole-grain bread and sliced tomatoes....

INGREDIENTS

• 1 link hot Italian-style turkey sausage
• 1 19-ounce can cannellini beans, rinsed
• 1 14-ounce can reduced-sodium chicken broth
• 1 clove garlic, minced
• 8 ounces frozen cut-leaf spinach
• 1/4 teaspoon dried marjoram
• Salt & freshly ground pepper, to taste
• 2 tablespoons freshly grated Parmesan cheese

PREPARATION

1. Bring sausage and 1/4 inch water to a simmer in a small skillet over medium heat. Cook, uncovered, until water evaporates, 5 to 10 minutes. Continue to cook until the sausage is browned on all sides, about 4 minutes more. Transfer to a cutting board; when cool enough to handle, cut into 1/2-inch pieces.
2. Combine the sausage, beans, broth, garlic, spinach and marjoram in a medium saucepan. Cover and cook over medium heat for 10 minutes. Season with salt and pepper. Stir in cheese just before serving.

NUTRITION

Per serving: 143 calories; 4 g fat (1 g sat, 0 g mono); 17 mg cholesterol; 19 g carbohydrates; 14 g protein; 7 g fiber; 590 mg sodium; 509 mg potassium.

Nutrition Bonus: Vitamin A (133% daily value), Fiber (27% dv), Vitamin C (23% dv), Folate (19% dv), Calcium (17% dv), Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 very lean meat, 1/2 lean meat, 1 vegetable