Adding turkey kielbasa lends this hearty soup recipe a rich, slow-simmered flavor even though it takes just 25 minutes to make.
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 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
How to Make It
Heat a large saucepan coated with cooking spray over medium-high heat. 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.
I always follow a new recipe as closely as possible the first time, and both my husband and I liked the flavors and textures very much, especially considering the quick preparation time. Next time, I'll probably add some red pepper flakes and experiment with other greens and maybe even add potatoes. I think this is an easy and delicious basic soup that can be varied endlessly.
I'm amazed that there is anyone who would not love this recipe. It was so easy and so delicious!
I took suggestions from other previous reviewers and compiled them to make the changes I made -- specifically, I diced the carrots and onions and added two ribs of diced celery. I sauteed the vegetables in a little olive oil (rather than using cooking spray). I used three cans of beans (instead of two) and pureed one before adding it the mixture -- and I used 8 cups of broth (because we like broth) -- plus, I used the entire package of turkey kielbasa. It was a hit with the entire family and I can't wait to make it again. Very delicious and satisfying.
Delicious Soup....particularly for a chilly day. I used fresh kale instead of spinach. It was really good, but the spinach would be a bit more tender. I loved this recipe, and as an added bonus, it's chock full of nutrients with almost no fat. A keeper.
Well, just finished a huge bowl of this and have to say it is as good as it sounded.
It's like something you would be served in a Tuscan farmhouse. This is a keeper. A very hearty winter soup that is perfect for a cold night-- a whole meal in one pot!!
I followed the outline of the recipe but added cremini mushrooms, shallots, Orzo pasta, and another 2 cups of broth(the Orzo soaks up the liquid). I also added cayenne pepper to the broth and used hot Italian chicken sausage instead of kielbasa in order to create a spicier flavor profile. The broth is kind of bland so I added salt, garlic powder, and onion powder to taste. I did NOT puree this soup, I like chunky soups and love the hearty winter soups. I did without the spinach but topped it instead with some asiago cheese which brought out the flavors in the sausage and the Italian herbs.The man loved it so much he went back for seconds and it was amazing as left overs! Will make this again :)