Italian Sausage Soup

For a nice Sunday lunch, I made Italian Sausage Soup - a Cooking Light recipe. It's a very simple, very soothing light lunch. It's very similar to another Weight Watcher's recipe that is a favorite of mine - Provencal Fish Stew. I think I love both recipes because they include some of my favorite ingredients - tomatoes, beans, and spinach. I might mod the fish version to add the spinach - I like getting the extra color in. Although when I was making the Sausage soup today, I accidentally forgot to add the spinach. Oops! Well, I added it to my serving, and will add in when re-heating the leftovers.

The original version of the sausage soup called for pasta - but I preferred to sub in white beans, which I love. The original version of the fish stew called for plain tomatoes, but I prefer using the spiced tomatoes. Either way - both are very warming, very soothing soups.


* Exported from MasterCook *

Italian Sausage Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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8 ounces hot turkey Italian sausage link
2 cups low-sodium defatted chicken broth
14 1/2 ounces diced tomatoes -- with oregano, basil & garlic
14 1/2 ounces canned cannelini beans -- rinsed and drained
2 cups spinach leaves -- baby
4 tablespoons grated parmesan cheese

Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.

Add broth, tomatoes, and beans to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until beans are heated through. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese.

Source:
"CL 07/04"

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Per Serving (excluding unknown items): 224 Calories; 8g Fat (30.0% calories from fat); 19g Protein; 21g Carbohydrate; 5g Dietary Fiber; 52mg Cholesterol; 977mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Provencal Fish Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method
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15 ounces low-sodium defatted chicken broth
1 large onion -- chopped
15 ounces canned cannelini beans -- rinsed and drained
6 ounces tuna in water, canned -- drained and flaked
15 ounces canned tomatoes -- diced, undrained
1/2 teaspoon salt -- with tomato, basil, and oregano
1/4 teaspoon black pepper

Heat 1/4 cup of chicken broth in a medium pot. Add onion; sauté until tender, about 5 minutes.

Add beans, tuna, and tomatoes; stir in remaining broth and simmer for 5 minutes. Stir in salt pepper; simmer for 1 minute more.

Source:
"WW Recipe Search"

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Per Serving (excluding unknown items): 169 Calories; 1g Fat (4.9% calories from fat); 18g Protein; 23g Carbohydrate; 6g Dietary Fiber; 13mg Cholesterol; 1063mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

NOTES : 3 points

Nutr. Assoc. : 0 0 0 0 0 0 0