Bistro Bean Soup

• 1 tablespoon vegetable oil
• 1/2 cup onion, chopped
• 8 ounces reduced-fat smoked turkey sausage (sliced 1/4-inch thick)
• 14 1/2 ounces unsalted undrained stewed tomatoes (one can)
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 2 teaspoons minced thyme leaves or 1 teaspoon dried thyme leaves ground black pepper, to taste

1. Heat oil in a 3-quart saucepan over medium heat. Add onion and cook until softened. Add sausage and cook for 5 minutes, until sausage is lightly browned. Add tomatoes, 1 can beans, 1 can broth and thyme.
2. Heat to simmering and simmer for 10 minutes.
3. Combine remaining beans and broth in a blender or food processor and blend until smooth and creamy.
4. Stir the puree into soup and bring to a boil; simmer for 5 minutes, then reduce heat and simmer for about 3 minutes. Season with black pepper.
5. Nutritional Information Per Serving: Calories 180; Total fat 5g; Saturated fat 1g; Cholesterol 15mg; Sodium 570mg; Carbohydrate 22g; Fiber 5g; Protein 11g.

vegetable oil, onion, turkey sausage, tomatoes, cannellini beans, chicken broth, thyme

Taken from www.food.com/recipe/bistro-bean-soup-409453 (may not work)