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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This is an interesting soup where a portion of the soup is pureed to add body. The spinach adds bright color. From, Cooking Light 2002. Ingredients:
1 c baby carrots, halved |
1 c chopped onion |
2 garlic cloves, minced |
7 ounces turkey kielbasa, halved lenghtwise and cut into 1/2-inch pieces |
4 c fat-free, less sodium chicken broth |
1/2 tsp. dried italian seasoning |
1/2 tsp. black pepper |
2 (15.8 oz.) cans great northern beans, drained and rinsed |
1 (6-ounce) bag fresh baby spinach leaves |
Directions:
1. Heat a large saucepan coated with cooking spray (I use a splash of olive oil) over medium-high heat.
2. Add carrots, onions, garlic and kielbasa; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add broth, Italian seasoning, pepper and beans. Bring to a boil, reduce heat and simmer 5 minutes.
3. Place 2 C of the soup in a food processor or blender and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes.
4. Remove soup from heat.
5. Add the spinach, stirring until spinach wilts.
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