| Fast Prep | Calorie Smart

hearty italian zoup

prep: 20 minutes | cook: 15 minutes | MAKES: 6 servings (1½ cups each)

• 1 medium zucchini
• 1 Tbsp. olive oil
• 3 links uncooked Italian turkey sausage (about 12 oz.), casings removed
• ½ cup chopped onion
• ½ cup coarsely shredded carrot
• 2 cloves garlic, minced
• 2 14.5-oz. cans reduced-sodium chicken broth
• 1 14.5-oz. can petite diced tomatoes, undrained
• 1 15-oz. can cannellini beans (white kidney beans), rinsed and drained
• 4 cups torn escarole or fresh baby spinach
• 1 Tbsp. snipped fresh marjoram or oregano
• Salt and black pepper
• 1 Tbsp. red wine vinegar (optional)
• Finely shredded Asiago cheese

1. For zucchini noodles, trim stem and blossom ends from zucchini. Use a spiralizer to cut zucchini into spaghetti-size noodles.* If desired, cut into shorter lengths.

2. In a 6-qt. pot heat oil over medium heat. Add sausage, onion, carrot, and garlic. Cook and stir 5 to 8 minutes or until sausage is browned and vegetables are tender. Add broth and tomatoes. Bring to boiling. Add zucchini noodles, beans, escarole, and marjoram. Return to boiling; reduce heat. Simmer, uncovered, 4 minutes or just until zucchini noodles are tender and escarole is wilted. If desired, stir in vinegar. Season to taste with salt and pepper. Top servings with Asiago cheese.

*TIP: If you don’t have a spiralizer, cut zucchini into 2-inch-long matchstick pieces and continue as directed.

PER SERVING: 227 cal., 10 g fat (3 g sat. fat), 41 mg chol., 1,255 mg sodium, 18 g carb., 6 g fiber, 4 g sugars, 17 g pro.