Tuscan Spinach, Bean And Sausage Soup Recipe - Cooking Index
Tuscan Spinach, Bean And Sausage Soup Recipe - Cooking Index
| 1 | Hot Italian-style turkey sausage link | |
| 1 | Cannellini beans - (19 oz) - drained, rinsed | |
| 1 | Chicken broth - (14 1/2 oz) | |
| 1 | Garlic clove - minced | |
| 1/2 lb | 227g / 8oz | Frozen cut-leaf spinach |
| 1/4 teaspoon | 1.3ml | Dried marjoram |
| Salt | ||
| Freshly-ground black pepper | ||
| 2 tablespoons | 30ml | Grated Parmesan cheese |
In a small skillet, bring sausage and 1/4-inch of water to a simmer over medium heat. Cook, uncovered, until water evaporates, 5 to 10 minutes. Continue to cook until sausage is browned on all sides, about 4 minutes more.
Transfer to a cutting board; when cool enough to handle, cut sausage into 1/2-inch pieces.
In a medium saucepan, combine sausage, beans, chicken broth, garlic, spinach and marjoram. Cover and cook over medium heat for 10 minutes. Season with salt and pepper. Stir in cheese just before serving.
This recipe yields 5 cups, for 4 servings.
Nutritional Analysis Per Serving: 240 calories; 18 grams protein; 5 grams fat, 0.8 of which are saturated; 33 grams carbohydrate; 680 mg sodium; 25 mg cholesterol; 1 gram fiber.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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