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Kielbasa and Veggie Soup




Source of Recipe


JudyinCT


List of Ingredients




7 ounces turkey kielbasa -- sliced
2 cloves garlic, minced
2 cans fat-free beef broth -- 14 ounce cans
1 can Italian-style tomatoes -- 14.5 ounce can
3/4 cup sliced carrots
3/4 cup sliced celery
1/2 cup diced onions
1/4 teaspoon pepper
1 can great northern beans -- 14 .5 ounce can
1 1/2 cups zucchini -- cubed
2 cups spinach -- or 1 pkg. frozen spinach leaves
1 1/2 cups cooked pasta

Recipe



In a stockpot or Dutch oven, brown sausage with garlic and onions. Stir in broth, tomatoes, carrots, celery, and season with pepper. Reduce heat, cover and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover and simmer another 15 minutes, or until zucchini is tender.

Remove from heat, add spinach and pasta. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Serves: 6

Per Serving: 228 Calories; 2g Fat (9.2% calories from fat); 19g Protein; 36g Carbohydrate; 9g Dietary Fiber; 32mg Cholesterol; 583mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fat.

NOTES : For an Italian version -- use 3 links of Italian turkey sausages (preferably hot) in place of the kielbasa, and add half a jar of pizza sauce or spaghetti sauce.