Sunday, January 03, 2010
Adding Polish sausage lends this soup a rich, slow-simmered flavor. 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. Add a loaf of crusty bread and you are set for a satisfying meal that tastes good and is good for you.
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces Polish sausage , halved lengthwise and cut into 1/2-inch pieces
4 cups 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
Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and sausage; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 15 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 10 minutes.
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 25 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.