In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink.
Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired. Yield: 11 servings (2-3/4 quarts).
1 serving (1 cup) equals 169 calories, 7 g fat (2 g saturated fat), 39 mg cholesterol, 471 mg sodium, 11 g carbohydrate, 3 g fiber, 16 g protein.
Originally published as Italian Peasant Soup in Quick Cooking January/February 2003, p27
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 11 Servings|
|Calories from Fat: 124 (55%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 67.2mg||21 %|
|Sodium 355.7mg||12 %|
|Potassium 392.8mg||10 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.6g|
|Protein 21g||30 %|
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Calories per serving: 225
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