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Ingredients
- 1-2 packages Jennie-O or Butterball brand sweet or hot (your preference) turkey sausages, casings removed
- 1/2 c. chopped onions and/or peppers
- 1 tbsp. minced garlic
- 4 tbsp. olive oil, divided
- 2 cans low-sodium chicken broth
- 1 can chickpeas/garbanzo beans, drained and rinsed
- 1 can cannelini/navy beans, drained and rinsed
- 3 medium zuchinni, finely chopped or diced (skin on or off, your preference)
- 1 can stewed tomatoes, not drained
- 1 can diced low-sodium tomatoes, not drained
- 2 cups fresh baby spinach or 1 cup frozen baby spinach
- 2 cans of water (just use one of the tomato cans and fill it up...I don't know the measurements, so just do it this way, it works just dandy)
- Herbs: Rosemary, oregano, and parsley are good ones
- Sea salt
- Black pepper
- Optional: Additional veggies, beans, or whole-wheat bowtie or macaroni pasta
- Romano or parmesan cheese
Details
Servings 4
Preparation
Step 1
In a large stock or soup pot sprayed with nonstick spray, heat 2 tbsp. olive oil and begin browning turkey sausage. Add onions and garlic and continue cooking until sausage is completely cooked. Add the broth, water, tomatoes, beans, additional 2 tbsp. olive oil, zuchinni, spices/seasonings, and any pasta you might like to add to it. Bring to a boil and then reduce to a simmer. Let simmer for roughly 40-60 minutes, stirring occasionally. Just before serving, add the baby spinach leaves (they'll wilt very quickly). After ladling soup into bowls, top with cheese and serve.
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