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updated: 11/21/2011 8:10 AM

White Bean and Fennel Stew With Spicy Italian Sausage

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  • Warm and filling with just the right amount of kick, White Bean and Fennel Stew will keep you company on any winter's eve.

      Warm and filling with just the right amount of kick, White Bean and Fennel Stew will keep you company on any winter's eve.
    Alicia Ross/Desperation Dinners

 

1 pound spicy Italian sausage

1 large onion, coarsely chopped

1 large fennel bulb, coarsely chopped

2 cloves fresh garlic, minced

32 ounces low-sodium, fat-free chicken broth

2 cans (15 ounces each) white kidney beans, drained and rinsed

1 can petite diced tomatoes with garlic and Italian herbs

1 ounces frozen spinach leaves, thawed and drained well

Salt and pepper, to taste

In a large soup pot, cut up and brown the sausage over medium-high heat. Add onion, fennel and garlic, and continue until sausage is crumbled and cooked through, about 7 minutes total.

Add broth, beans, tomatoes (with juices) and spinach, and stir well to mix. Cover and bring to a boil. Uncover and reduce heat to medium-low and simmer from 15 minutes or up to 45 minutes until ready to serve. Adjust seasoning with salt and pepper to taste.

Serves six.

@Recipe nutrition:Nutrition values per serving: 343 calories (32 percent from fat), 12 g fat (4 g saturated), 38 g carbohydrates, 11 g fiber, 22 g protein, 22 mg cholesterol, 1,078 mg sodium.

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