Sausage and Spinach Soup

Fresh herbs are added after the soup cooks so they will retain their bright color and flavor.  You can substitute 1 teaspoon dried herbs for each tablespoon fresh, but add them with the tomatoes.  Serve with a toasted baguette.

I use way more spinach than this.  I put in ALL it will accommodate.
– Jeanne

Ingredients

• 10 ounces sweet turkey Italian sausage, casing removed
• cooking spray
• 1 cup yellow onion, chopped
• 2 teaspoons garlic, minced
• ½ cup water
• 1 (15-ounce) can cannelloni beans, rinsed and drained
• 1 (14-ounce) can stewed tomatoes
• 1 (14-ounce) can fat-free, less sodium chicken broth
• 2 cups fresh baby spinach
• 1 tablespoon fresh basil, chopped
• 2 teaspoons fresh oregano, chopped
• 2 tablespoons grated Romano cheese
  

Instructions

1. Coat the inside of a large saucepan with cooking spray. Add sausage and cook over high heat until browned, crumbling as it browns.Remove casings from sausage.   
2. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. 
3. Stir in water, beans, tomatoes, and broth.  Cover and bring to a boil.  Uncover and cook for 3 minutes or until slightly thick. 
4. Remove from heat, and stir in spinach, basil, and oregano. 
5. Ladle 1½ cups into each bowl, and sprinkle with 1½ teaspoons cheese. 

Yield: 4 servings.