1 19-ounce can cannellini beans, rinsed
1 14-ounce can reduced-sodium chicken broth
2 clove garlic, minced
8 oz frozen cut-leaf spinach
1/4 teaspoon dried marjoram
Salt & freshly ground pepper, to taste
2 tblsp freshly grated Parmesan cheese
Bring sausage and 1/4 inch water to a simmer in a small skillet over medium heat. Cook, uncovered, until water evaporates, 5 to 10 minutes. Continue to cook until the sausage is browned on all sides, about 4 minutes more. Transfer to a cutting board; when cool enough to handle, cut into 1/2-inch pieces.
Combine the sausage, beans, broth, garlic, spinach & marjoram in a medium saucepan. Cover & cook over medium heat for 10 minutes. Season with salt and pepper. Stir in cheese just before serving.
{ Food for Thought }
I used the fresh spinach I had on hand instead of frozen & just added it in along with the broth & garlic. You can substitute any kind of sausage you prefer from the many variations on the market. Just be sure to look at the calories if you want to keep this soup healthy. I opted for a chicken sausage because it was half the fat of the turkey sausage freshly prepared at my grocer. Although better than the traditional, the turkey sausage was still very high in cals & fat. The recipe as stated above will yield about (4) 1 1/2 cup servings. I would still use 2 links instead of just 1 to make it more filling.
