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Ingredients
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¾ pound Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces
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1 onion, chopped
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1 yellow squash, sliced
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2 cloves garlic, pressed
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1 (32 ounce) carton chicken broth
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2 (15 ounce) cans white beans, drained and rinsed
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1 (15 ounce) can Italian-style diced tomatoes
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2 cups baby spinach leaves
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⅓ cup red wine
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1 teaspoon Italian seasoning
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3 tablespoons grated Pecorino Romano cheese
Directions
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Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
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Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
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Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
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Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.
Editor's Note:
This recipe appeared in Allrecipes Magazine and was modified to use 4 cups of baby spinach.
Nutrition Facts (per serving)
359 | Calories |
12g | Fat |
41g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 359 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 4g | 20% |
Cholesterol 26mg | 9% |
Sodium 1315mg | 57% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 9g | 32% |
Total Sugars 5g | |
Protein 20g | 40% |
Vitamin C 14mg | 16% |
Calcium 167mg | 13% |
Iron 7mg | 39% |
Potassium 1054mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.