ITALIAN SAUSAGE SOUP

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1 tablespoon olive oil

One pound turkey Italian sausage – I use sweet

One clove garlic, minced

1/2 teaspoon Splenda

Two carrots, sliced

Two 14-ounce cans low-sodium beef broth

One 14-ounce can diced tomatoes, undrained

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

One 15-ounce can Cannellini beans, drained

One zucchini, cubed

2 cups fresh spinach, torn

Fresh parmesan cheese for garnish

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In a large saucepan brown sausage and garlic in olive oil. Stir in Splenda, carrots, broth, tomatoes, Italian seasoning, salt, and pepper. Cover and simmer for 20 minutes. Add beans and zucchini. Return to simmer, uncovered for 20 minutes or until vegetables are tender. Add spinach and cook for 2 minutes. Serve with parmesan cheese, if desired. Makes approx Eight 1-cup servings.

Per Serving: Calories 151; Protein 13 g; Fat 5 g; Carbs 9 g; Sugar 2 g; Sodium 406 mg