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.
@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.