The texture and flavor of this soup is really special. After I developed this recipe and served it to family and friends, my husband, who considers himself a "soup connoisseur," declared it his absolutely favorite soup.
8 ounces low fat hot turkey sausage 1 large onion, diced 1 teaspoon minced garlic 1 large potato, peeled and diced 2 cans (15 ounces each) Great northern beans, divided 6 cups fat-free chicken broth, divided 1 teaspoon dried basil 6 ounces fresh baby spinach salt and freshly ground pepper to taste
Remove sausage from casing and break into small pieces. Add sausage to large saucepan or soup pot. Cook over medium hot heat until brown.
Remove from pan and set aside. Add onion to pan and cook until translucent. Add garlic, potato, one (15 ounce) can beans, and 4 cups chicken broth. Bring to a boil and cover pan. Reduce heat and continue to boil gently about 20 minutes or until potatoes are tender.
Using a hand held immersion blender, process soup until smooth. Add remaining can of beans, basil and reserved meat. Heat through. Add additional broth if needed for the desired consistency.
When ready to serve add spinach. Bring to a boil and cook about 2 minutes or just until spinach begins to wilt. Season with salt and freshly ground pepper to taste.
Nutritional Information per serving:
Calories 200 Fat, gm.: 4 Protein, gm.: 15 Carbs, gm.: 26 Cholesterol, mg.: 25 Fiber, gm.: 8.8
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