White Bean Soup
Ingredients:1 cup baby carrots, halved (I pre-cooked these in the microwave)
1 cup chopped onion
3 garlic cloves, minced
14 ounces turkey kielbasa or sausage, halved lengthwise & cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
3 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves
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.