I am so unbelievably sick of Thanksgiving food right now. We have eaten some variation of Thanksgiving more times during the last few days than I really care to think about. I don’t even want to make the turkey soup or the turkey casserole, and luckily I made a small bird so that the turkey leftovers were minimal and I don’t have to.
It is a little chilly here so a nice, hearty soup really fits the bill. This soup has a lot going for it. First of all, it’s not leftovers. Second, this is really very healthy for you and it comes in under 400 calories per serving. Plus, with all those beans and greens, you will be getting a good dose of fiber. Lastly, it’s quick to put together. It takes about 30 minutes for this soup to be finished.
After that, you can watch your husband lick the bowl. Mine did and I smiled because it was probably the healthiest thing he had eaten all week.
- 2 T. olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 7 oz. diced smoked turkey sausage
- 1 t. dry rosemary
- 1 bay leaf
- 1 t. kosher salt
- 1/2 t. pepper
- 2 cups fresh, chopped spinach( or 10 oz. frozen spinach, thawed)
- 3 - 15 oz. cans white beans
- 4 c. fat free chicken broth
- 1/8 t. cayenne pepper ( optional)
- Grated Parmesan to serve
- Heat the oil in a large pot over medium heat. Sauté onion until just softened. Add in sausage and garlic and continue to cook for 2 minutes. Add in rosemary, bay, salt and pepper, and spinach. Sauté for 5 minutes or until spinach is wilted. Stir in beans and broth. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the bay leaf. Ladle the soup into bowls and top with grated Parmesan. Serve alongside a salad and some crusty bread. Serves 4 to 6