White Bean 8oup with Sausage and Kale
Source: Setter Homes and Gardens File

Ingredients
12 ounces fresh mild Italian sausage links, sliced 1/2 Inch thick
1/4 cup water
I medium onion, chopped (1/2 cup)
1 teaspoon 'boated minced garlic
1 tablespoon cooking oil
2 15-ounce cans white kidney (cannellini) beans, rinsed and drained.
2 1/4 ounce cans reduced-sodium chicken broth
I 14-1/2 ounce can diced tomatoes with basil, oregano and garlic, undrained
4 cups coarsely chopped salt or
Ground pepper

Directions.

1. Combine sliced sausage and water in a large skillet. Bring to boiling; reduce heat –simmer covered about 10 minutes
or until sausage is no longer pink. Uncover and cook about 5 minutes
more or until sausage is browned, stiring frequently. Remove sausage with a slotted spoon; set
aside.


2. Meanwhile cook onion and garlic in hot oil in a large sancepan about 5 minutes or until onion is
tender. Stir in beans, broth, and undrained tomatoes. Cover and bring to boil; reduce heat.


Simmer, covered, for 5 minutes,


3. Stir in cooked sausage and kale or spinach. Simmer, uncovered, about 3 minutes more or until
kale or spinach is tender, Season to taste with pepper. Makes 5 servings,
Nutritional facts per serving

calories: 394g total fat: 19g saturated fat: 7g, cholesterol: 46rng , sodium: 15 lg , carbohydrate:
protein: 25g, vitamin C: 120%, calcium: 18%, iron: 25%