White Bean and Sausage Soup

White Bean and Sausage Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 (12oz) package fully cooked chicken sausage links, sliced into 1/2-inch slices
  • 1 small onion, chopped (about 1/2 cup)
  • 1 (32oz) carton 33% less sodium fat-free chicken broth
  • 3 cups firmly packed chopped escarole
  • 2 (15.5oz) cans S&W® White Chili Beans (do not drain)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Print White Bean and Sausage Soup

25 min

Total Time

15 min

Prep Time

6

Servings

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Ingredients

  • 1 tablespoon olive oil
  • 1 (12oz) package fully cooked chicken sausage links, sliced into 1/2-inch slices
  • 1 small onion, chopped (about 1/2 cup)
  • 1 (32oz) carton 33% less sodium fat-free chicken broth
  • 3 cups firmly packed chopped escarole
  • 2 (15.5oz) cans S&W® White Chili Beans (do not drain)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Directions

Heat oil in Dutch oven over medium-high heat. Add sliced chicken sausage and onion; cook 4 to 6 minutes, stirring often, until sausage is lightly browned. Add chicken broth and escarole; bring to a boil. Reduce heat; simmer 3 to 4 minutes, until escarole is wilted. Stir in beans and garlic powder; simmer 5 to 10 minutes, until heated through. Season with salt and pepper.

Serving Suggestion: Top with diced tomato, Parmesan cheese or croutons.

Serving Size: about 12oz each

Nutritional Information Per Serving:
Calories 250, Total Fat 9g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 30mg, Sodium 900mg, Carb 28g, Fiber 6g, Sugar 3g, Protein 18g, Vitamin A 10%, Vitamin C 6%, Calcium 10%, Iron 15%