Weight Watchers Recipe of the Day: Low-Calorie White Bean Sausage Soup with Escarole
There’s nothing better on a cold night than a BIG bowl of homemade soup. It warms you up from the inside out and makes all those winter blues seem to disappear at least for a few minutes!
Here’s a simple, healthy, hearty, satisfying soup I hope you’ll try.
With Italian-style chicken sausage, tons of veggies, beans, and escarole, this soup is sure to make your belly warm, full, and happy.
Skinny on White Bean Sausage Soup with Escarole
Eating plenty of hearty flavorful soups like this white bean and sausage with escarole are one of the easiest, tastiest ways I know to increase my intake of vegetables.
This soup requires a bit of chopping, but comes together easily and is perfect for freezing, so you might want to consider doubling the recipe.
Escarole is one of those vegetables I cook with very infrequently so I forget how good it is. If you are not familiar, it’s a leafy lettuce in the endive family that holds up well to cooking. Not as strong as chard or kale, you will usually find it in the produce section next to the romaine lettuce.
Serve with warm, crusty bread for a yummy satisfying meal.
According to my calculations each serving has 230 calories, 6 Weight Watchers Points Plus and 4 SmartPoints. Enjoy!
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no escarole? – substitute any leafy green of your choice such as spinach, kale, chard, etc.
vegetarian/vegan – replace the sausage with 1 or 2 additional cans of beans, and chicken broth with vegetable. Add more spices and seasonings such as liquid smoke, garlic, thyme, etc. to make up for loss of flavor the sausage provides.
different sausages – replace the Italian style chicken sausage with andouille, kielbasa, chorizo, etc, to take this soup in many different flavorful directions
spicy – add a pinch or two or three of crushed red pepper flakes
extra filling – add more vegetables – diced tomatoes, fresh or canned, would be good
- 2 links Italian turkey sausage (7 ounces total), casings removed
- 1 small onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 2 cups water
- 1 can (about 14 ounces) cannellini (white kidney) beans, rinsed and drained
- 1 can (about 14 ounces) reduced-sodium chicken broth
- ½ head escarole, cut into 2-inch pieces (4 cups)
- Spray a Dutch oven or large saucepan with non-stick spray and set over medium-high heat. Add the sausage, onion, carrot and celery and cook, stirring frequently to break up the sausage, until the sausage is no longer pink, about 10 minutes. Stir in the garlic and cook for 1 minute more.
- Add the water, beans and broth; bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
- Stir in the escarole and simmer, covered, until the escarole is tender, 15 minutes.
- Serve hot.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
I used the following kitchen tools to make this soup:
More Easy Healthy Tummy Warming Soup Recipes
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