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Sausage and Spinach Soup

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Fresh herbs are added after the soup cooks so they'll retain their bright color and flavor. You can substitute 1 teaspoon dried herbs for each tablespoon fresh, but add them with the tomatoes. Serve with a toasted baguette.

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Ingredients

  • 10 ounce sweet turkey Italian sausage
  • Cooking spray
  • 1 cup prechopped onion
  • 2 teaspoons bottled minced garlic
  • 1/2 cup water
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can organic stewed tomatoes, undrained (such as Muir Glen)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 cups baby spinach
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 2 tablespoons grated fresh Romano cheese

Details

Preparation

Step 1

Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.

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