Source: 99% Fat-Free, Healthy Cooking

White Bean and Sausage Soup
Try different sausages to vary the taste.
Serves: 4
Prep Time: 45 minutes
Cook Time: 30 minutes


1 can (15 ounces) navy beans
4 ounces (1) carrot
2 ounces smoked turkey sausage
1 pound (1 head) escarole
1 cup white onion, chopped
1 teaspoon garlic, minced
2 tablespoons water
1/2 teaspoon dried thyme
1 bay leaf
2 cups chicken stock
salt, to taste
ground black pepper, to taste

Rinse and drain the beans.

Chop the carrot (about 1/3 cup) and the turkey sausage (about 1/4 cup). Trim and chop the escarole (about 5 cups).

In a large saucepan, combine the carrot, onion, garlic, and water. Cook over medium-high heat for about 5 minutes, until dry and limp. Stir in the beans, thyme, and bay leaf. Pour in the chicken stock and bring to a boil. Cover, reduce the heat to low, and simmer for about 15 minutes, until the vegetables can be mashed easily.

Remove the bay leaf.

Transfer 2 cups of vegetables and stock to a food processor or blender and puree until smooth. Return the puree to the pan. Stir in the sausage and escarole. Cook for about 5 minutes more, until the escarole is wilted and tender. Season with salt and pepper.

Note: See our recipe for Chicken Stock.