Hearty Tuscan Soup
| Makes 4 servings |
Nutritional Information
| Calories | 267 | Fat | 9 g |
| Protein | 18 g | Cholesterol | 61 mg |
| Carbohydrates | 28 g | Sodium | 985 mg |
Ingredients
1 tablespoon CARAPELLI® Mild Olive Oil
1 onion, diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
4 cups diced peeled potatoes
6 cups water
3 tablespoons HERB-OX® Reduced Sodium Chicken Bouillon Granules
14 ounces JENNIE-O TURKEY STORE® Lean Turkey Kielbasa, halved lengthwise and cut into 1/2-inch half-moons
1 cup fresh baby spinach, coarsely chopped
Directions
In a Dutch oven or large pot, heat olive oil over medium heat. Add onion. Cook 5 minutes, stirring frequently. Add garlic and red pepper flakes. Cook 1 minute. Add potatoes, water and bouillon. Bring to a boil. Reduce heat to low and simmer 10 to 15 minutes or until potatoes are tender. Working in batches, if necessary, transfer half the soup to a blender. Puree. Return to pot. Add kielbasa and spinach. Simmer 5 minutes or until thoroughly heated.
