Chorizo-White 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.
Print
- Yield: 4 servings (serving size: 1 1/4 cups)
Prep: 10 minutes; Cook: 20 minutes.
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 |
| Carbohydrates 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.
Health
