Turkey Sausage Bean Soup

  Soups

This recipe is from my great-grandmother, though I've added a few ingredients to make it my own. Serve it with a side salad and some artisan bread for a wonderful, hearty family dinner.

Turkey Sausage Bean Soup

Average Rating: 0

TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 8 servings (2 quarts).

Ingredients

  • 4 Italian turkey sausage links, casings removed
  • 1 large onion, chopped
  • 1 cup chopped fennel bulb
  • 1 cup chopped peeled celery root or turnip
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3 cups water
  • 4 bay leaves
  • 1 tablespoon reduced-sodium beef base
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • Shaved Parmesan cheese, optional

Instructions

  • 1. In a Dutch oven, cook sausage, onion, fennel and celery root over medium heat 4-5 minutes or until sausage is no longer pink, breaking into crumbles; drain. Stir in tomatoes, water, bay leaves, beef base, Italian seasoning and pepper.
  • 2. Bring to a boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender. Stir in beans; heat through. Remove bay leaves. If desired, top servings with cheese.
    Freeze option:
    Freeze soup without cheese in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. If desired, top with cheese.

Nutrition Facts

1 cup (calculated without cheese): 168 calories, 4g fat (1g saturated fat), 20mg cholesterol, 585mg sodium, 22g carbohydrate (3g sugars, 6g fiber), 11g protein.
Diabetic Exchanges:
1-1/2 starch, 1 medium-fat meat.

Tags