Chorizo-White Bean Soup

chorizo-bean-soup Recipe
Leigh Beisch
Chorizo sausage adds heartiness and flavor to this easy white bean and fresh vegetable soup.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 324
Fat 14 g
Satfat 5 g
Monofat 6 g
Polyfat 1 g
Protein 21 g
Carbohydrate 30 g
Fiber 8 g
Cholesterol 31 mg
Iron 4 mg
Sodium 812 mg
Calcium 172 mg

Ingredients

2 whole links chorizo sausage or Italian sausage, chopped
1 red bell pepper, diced
1 carrot, thinly sliced
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (6-ounce) package baby spinach
1 (15- to 16-ounce) can Great Northern or navy beans, rinsed and drained
1/4 cup grated Parmesan cheese

Preparation

1. Heat a large nonstick saucepan over medium-high heat. Add sausage, pepper, and carrot; sauté 5 minutes or until sausage is browned.

2. Add broth; bring to a boil, reduce heat, and simmer 10 minutes or until vegetables are tender. Add spinach, and stir until wilted; add beans, and cook for 5 minutes or until thoroughly heated. Ladle soup into each of 4 bowls; top each serving with 1 tablespoon cheese.

Note:

Karen Levin,

December 2004
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