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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Adding turkey kielbasa lends this soup a rich, slow-simmered flavor even though it takes less than 30 minutes to make. Puree a portion of the recipe for a velvety consistency, and stir in fresh spinach after the soup is removed from the heat so it retains its bright color. Ingredients:
cooking spray |
1 cup baby carrots, halved |
1 cup chopped onion |
2 garlic cloves, minced |
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces |
4 cups fat-free, less-sodium chicken broth |
1/2 teaspoon dried italian seasoning |
1/2 teaspoon black pepper |
2 (15.8-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. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
2. Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.
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