Tuscany Soup

• 1 whole Onion, Chopped Fine
• 2 cloves Garlic, Minced
• 1/2 pounds Low Fat Turkey Sausage, Chopped
• 2 cans (14 Oz. Can) Chicken Broth
• 1 can (15 Oz. Can) Cannellini Beans (or Small White Beans)
• 1 can (14.5 Oz. Can) Diced Tomatoes, Drained
• 1 stick Carrot, Chopped
• 3 Tablespoons Tomato Paste
• 1 pound Kale (spinach, Escarole, Bibb Lettuce, Savoy Cabbage Or Mustard Greens Can Be Used As Well)
• 1/2 teaspoons Salt
• Fresh Ground Pepper, to taste
• Grated Parmesan

1. 1. In a Dutch oven, brown chopped onion, minced garlic and chopped turkey sausage over medium heat. Once the meat is browned and the onion is softened, add broth, beans, tomatoes, and chopped carrot; bring to a boil. Add tomato paste, then reduce heat and simmer, covered, until the chopped carrot is tender, about 10-15 minutes.
2. 2. Stir in kale or your choice of greens; simmer until tender, about 10 minutes. Add salt and pepper to taste. You can add a small pasta or orzo to this for variety (and cook it in the soup according to the timing on the pasta package instructions).
3. Serve with Parmesan cheese and a sprinkling of your favorite croutons!
4. This soup is always tastier the day after it's made.

onion, garlic, low fat turkey sausage, chicken broth, beans, tomatoes, carrot, tomato paste, bibb lettuce, salt, ground pepper, parmesan

Taken from tastykitchen.com/recipes/soups/tuscany-soup/ (may not work)