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Chorizo-White Bean Soup

chorizo-bean-soup Leigh Beisch

Ingredients

  • 2 whole links chorizo sausage or Italian sausage, chopped
  • 1 red bell pepper, diced
  • 1 carrot, thinly sliced
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (6-ounce) package baby spinach
  • 1 (15- to 16-ounce) can Great Northern or navy beans, rinsed and drained
  • 1/4 cup grated Parmesan cheese

Preparation


1. Heat a large nonstick saucepan over medium-high heat. Add sausage, pepper, and carrot; sauté 5 minutes or until sausage is browned.

2. Add broth; bring to a boil, reduce heat, and simmer 10 minutes or until vegetables are tender. Add spinach, and stir until wilted; add beans, and cook for 5 minutes or until thoroughly heated. Ladle soup into each of 4 bowls; top each serving with 1 tablespoon cheese.


  • Prep Time:
  • Cook Time:

  • Chorizo sausage adds heartiness and flavor to this easy white bean and fresh vegetable soup.
  • Yield: 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 324
Fat per serving: 14g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 21g
Carbohydrate per serving: 30g
Fiber per serving: 8g
Cholesterol per serving: 31mg
Iron per serving: 4mg
Sodium per serving: 812mg
Calcium per serving: 172mg

Good to Know

Try this dish with turkey sausage, which has 1/3 the fat of pork sausage. Baby spinach is a great source of vitamin C and folate, prominent in leafy green vegetables.