North Woods Bean Soup
From chihuahua 16 years ago
- 27 minutes to make
- Serves 5
This is an interesting soup where a portion of the soup is pureed to add body. The spinach adds bright color. From, Cooking Light 2002.
Ingredients
- 1 C baby carrots, halved shopping list
- 1 C chopped onion shopping list
- 2 garlic cloves, minced shopping list
- 7 ounces turkey kielbasa, halved lenghtwise and cut into 1/2-inch pieces shopping list
- 4 C fat-free, less sodium chicken broth shopping list
- 1/2 tsp. dried Italian seasoning shopping list
- 1/2 tsp. black pepper shopping list
- 2 (15.8 oz.) cans great northern beans, drained and rinsed shopping list
- 1 (6-ounce) bag fresh baby spinach leaves shopping list
How to make it
- Heat a large saucepan coated with cooking spray (I use a splash of olive oil) over medium-high heat.
- Add carrots, onions, garlic and kielbasa; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add broth, Italian seasoning, pepper and beans. Bring to a boil, reduce heat and simmer 5 minutes.
- Place 2 C of the soup in a food processor or blender and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes.
- Remove soup from heat.
- Add the spinach, stirring until spinach wilts.
People Who Like This Dish 4
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