Italian Bean Soup
260kcal
Ingredients
- 1 pound sweet Italian sausage (casing removed)
- 1½ cups diced yellow onion
- 1 cup diced carrots
- 3 garlic cloves (minced)
- 1½ tablespoon olive oil
- 2 cans (14.5 oz each) diced tomatoes, no-salt added (undrained)
- 2 cans (15.5 oz each) cannellini beans, no-salt added (drained and rinsed)
- 2 cans (14.5 oz each) low-sodium chicken broth (or about 3.5 cups) *see notes*
- 1½ teaspoon Italian seasoning (add more according to your liking)
- ½ teaspoon dried basil (add more according to your liking)
- ½ teaspoon black pepper
- 3-4 cups spinach
Method
- Cook the sausage undisturbed in hot oil over medium heat for 1 minute then break it apart with a spatula. Add diced onion and carrots, cook for 5 minutes or until the sausage is no longer pink. Stir in garlic and until fragrant.
- Add remaining ingredients, except spinach into the pot. Bring to a boil then lower the heat, simmer the soup, uncovered for about 10 minutes.
- Stir in spinach. Turn off the heat immediately so you don't overcook it. Serve.
Nutrition
Calories260kcalCarbohydrates7gProtein11gFat21gSaturated Fat7gCholesterol43mgSodium467mgPotassium394mgFiber1gSugar2gVitamin A3728IUVitamin C8mgCalcium45mgIron1mg
Notes
For a lighter broth, you can use up to 3 cans of low-sodium chicken broth and up to 3 cans of cannellini beans. Adjust seasoning if needed.
Serve with hot sauce or red chili pepper flakes if you like spicy food.