Sausage and Spinach Soup

This is another meal that Matty made while I was working late. But it was much easier to put together than the pork-potato hash. It was really really good. Almost surprisingly good considering how easy it was. We served with a baguette. The only thing I would change is the tomatoes. I would either used diced or I would chop the stewed some since the pieces were pretty big.

Sausage and Spinach Soup
Fresh herbs are added after the soup cooks so they'll retain their bright color and flavor. You can substitute 1 teaspoon dried herbs for each tablespoon fresh, but add them with the tomatoes. Serve with a toasted baguette. Yield: 4 servings (We got 2 dinners and 1 lunch from this) Cooking Light, MARCH 2007 (Their picture is the one on the left, ours is on the right.)

10 ounce sweet turkey Italian sausage
Cooking spray
1 cup prechopped onion (have you ever used prechopped onion? why? I dont get it)
2 teaspoons bottled minced garlic
1/2 cup water
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can organic stewed tomatoes, undrained (such as Muir Glen) (we used the store brand stewed tomatoes)
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups baby spinach
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
2 tablespoons grated fresh Romano cheese (we had fresh parmesan so we used that)

Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.

CALORIES 261 (30% from fat); FAT 8.6g (sat 2.8g,mono 2.7g,poly 2.5g); IRON 3.4mg; CHOLESTEROL 62mg; CALCIUM 105mg; CARBOHYDRATE 23.1g; SODIUM 842mg; PROTEIN 20.9g; FIBER 5.4g