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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Easy and delicious kielbasa and bean soup from my favorite magazine Cooking Light. Serve it with crusty bread or garlic toast for satisfying meal. Ingredients:
1 cup baby carrots, halved |
1 cup chopped onion |
2 garlic cloves, minced |
7 ounces turkey kielbasa, halved lenghtwise and cut into 1/2-inch pieces |
4 cups fat-free low-sodium chicken broth |
1/2 teaspoon dried italian seasoning |
1/2 teaspoon black pepper |
2 (15 7/8 ounce) 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 over medium-high heat.
2. Add carrots, onion, garlic, and kielbasa and saute 3 minutes, stirring occasionally.
3. Reduce heat to medium and cook 5 minutes.
4. Add broth, seasoning and beans.
5. Bring to a boil, reduce heat, and simmer 10 minutes.
6. Place two cups of soup in a blender, process until smooth.
7. Return the pureed mixture to pan and simmer an additional 5 minutes.
8. Remove soup from heat.
9. Add the spinach, stirring until spinach wilts.
10. Enjoy.
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