Ingredients
Scale
- 1 large potato, peeled & chopped
- 2 cloves of garlic, peeled & chopped
- 1/2 of a red onion, peeled & chopped
- 1/2 teaspoon olive oil
- 4 cups chicken broth
- 1 cup frozen spinach (about 3 oz.)
- 1 cup frozen chopped broccoli
- 2 cups cooked Great Northern white beans
- 1 bay leaf
- 2 low-fat sausages, sliced (I used habanero monterey jack chicken sausage)
Instructions
- Peel and chop the potato and put it in a microwave-safe bowl and microwave on high for 3 – 5 minutes or until the potato is tender.
- Peel and chop the onion and garlic, then heat the olive oil in your soup pot over medium heat. Add the onion and garlic and sautee until the onion is translucent and tender.
- Add the chicken broth, spinach, broccoli, potato, beans and bay leaf and cook until hot and bubbly, then for about 10 – 15 minutes longer.
- Add in the sausages and cook till they are heated through (5 – 10 minutes longer).
- Remove the bay leaf and serve hot in bowls with toast, soda bread or corn muffins.