Cold weather puts me in the mood for flavorful, warming soups. After all of the hustle and bustle of the holiday season, I am most importantly interested in something simple. Short ingredients list, but still a nice medley of flavors. This is a fantastic soup from Cooking Light. It is healthy, absolutely delicious and it takes less than 30 minutes to make. I will definitely be adding this to my collection of go-to recipes. A must-try!
I modified the original recipe to double the garlic, spices and sausage. I also added a couple Tablespoons of fresh basil. The recipe below is the one I have modified.
North Woods Bean Soup
Yield: 5 servings (serving size: about 1 1/2 cups)
Ingredients
olive oil (~ 2 tsp)
1 cup baby carrots, halved
1 cup chopped onion
4 garlic cloves, minced
14 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves
fresh basil
Preparation
Heat a large saucepan with 1-2 tsp olive oil. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes.
Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
Place 2 cups 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.
FLT Serving: 1.5 legume, 1/2 protein, unlimited category 1
Recipes modification and serving ideas:
-Add additional spices: basil, oregano or thyme
-Substitute spinach with kale
-Serve with whole wheat bread
-Sprinkle Parmesan cheese on top
-Vegetarians: substitute sausage with veggie sausage and veggie broth
-Substitute 1 can of broth with water to cut sodium down
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