North Woods Bean Soup Recipe #143968
Easy and delicious kielbasa and bean soup from my favorite magazine Cooking Light. Serve it with crusty bread or garlic toast for satisfying meal.
by *Asha*
40 min | 15 min prep
SERVES 5
- 1 cup baby carrot, halved
- 1 cup chopped onion
- 2 garlic cloves, minced
- 7 ounces turkey kielbasa, halved lenghtwise and cut into 1/2-inch pieces
- 4 cups fat-free low-sodium chicken broth
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon black pepper
- 2 (15 7/8 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 kielbasa and saute 3 minutes, stirring occasionally.
- Reduce heat to medium and cook 5 minutes.
- Add broth, seasoning and beans.
- Bring to a boil, reduce heat, and simmer 10 minutes.
- Place two cups of soup in a blender, process until smooth.
- Return the pureed mixture to pan and simmer an additional 5 minutes.
- Remove soup from heat.
- Add the spinach, stirring until spinach wilts.
- Enjoy.
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5 stars