With Italian-style chicken sausage, tons of veggies, beans, and escarole, this low calorie soup is sure to make your belly warm, full, and happy. Substitute escarole with any leafy green of your choice if you prefer.
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.