bean and sausage soup

By tulawdog

Ingredients

• 1 cup sliced carrots
• 1 cup chopped sweet onion
• 2 medium garlic cloves, minced
• 7 ounces turkey kielbasa halved lengthwise and cut into 1/2-inch pieces
• 4 cups fat-free, low-sodium chicken broth
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• Two 15.8-ounce cans Great Northern Beans, drained and rinsed
• One 6-ounce bag fresh baby spinach leaves

Preparation

Step 1

1. Spray a large saucepan with nonstick spray and heat to medium-high heat. Add carrots, onion and garlic and cook for 3 to 4 minutes, or until the vegetables begin to soften. Add the kielbasa and sauté for 3 additional minutes, stirring occasionally. Reduce the heat to medium; cook 5 minutes. Add the broth, seasonings and beans. Bring to a boil, reduce heat and simmer for 5 minutes.

2. Place 2 cups of the soup in a food processor or blender- be careful, as it will be hot! Process until smooth, then return the pureed mixture to the pan. Simmer the soup an additional 5 minutes. Remove the soup from heat and mix in the fresh spinach.