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.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Soup
Cuisine: American
Keyword: escarole white bean soup, turkey sausage soup, white bean sausage soup
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.
Notes
Serving size: 1 generous cupWW Points: 2Check the WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)6PointsPlus (Old plan)Variations:
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 broth. 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.