1. Heat large saucepan coated with cooking spray over med-high heat. Add carrots, onion, garlic, kielbasa and saute 3 min, stirring occasionally. Reduce heat to medium and cook 5 min. Add broth, Italian seasoning, pepper and beans. Bring to a boil, reduce heat and simmer 5 min.
2. Place 2 cups of the soup in a food processor or blender, and process until smooth (or use an immersion blender to blend just some of the soup to make it thicker). Return the pureed mixture to the pan. Simmer an additional 5 min. Add frozen peas.
Remove from heat and add spinach, stirring until it wilts.
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|Serving Size: 1 Serving (3616g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (4%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 5246mg||181 %|
|Potassium 4537mg||119 %|
|Total Carbohydrate 251.3g||74 %|
|Dietary Fiber 50.3g||201 %|
|Sugars, other 201g|
|Protein 50.2g||72 %|
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Calories per serving: 1186
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