2 cans (15 oz. each) cannellini beans or other white beans undrained
3 cups fat-free, less-sodium chicken broth
2 tablespoons chopped fresh parsley, divided
2 cups chopped plum (Roma) tomatoes
1/2 cup fresh grated Kraft Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
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Let's Make It
Remove casings from sausage. Place sausage in a Dutch oven coated with cooking spray over medium high heat, and cook 10 minutes or until sausage is done, stirring to crumble sausage.
Add crushed red pepper and garlic; cook 2 minutes. Add spinach; saute 3 minute or until spinach wilts. Stir in beans, cook 1 minute. Add broth, bring to a boil. Reduce heat to medium, and add 1 Tablespoon parsley, tomato and next 4 ingredients. Cook until thoroughly heated.
Ladle soup into bowls, and sprinkle remaining 1 Tablespoon parsley evenly over each serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.