Hearty Italian Zoup

18g CARB

Serves 6

Total 35 min.

• 1 medium zucchini, trimmed
• 1 Tbsp. olive oil
• 8 oz. uncooked turkey Italian sausage links, casings removed
• ½ cup chopped onion
• 1 cup coarsely shredded carrots
• 2 cloves garlic, minced
• 2 14.5-oz. cans reduced-sodium chicken broth
• 1 14.5-oz. can no-salt-added diced tomatoes, undrained
• 4 cups torn escarole or fresh baby spinach
• 1 15-oz. can no-salt-added cannellini (white kidney) beans, rinsed and drained
• 1 Tbsp. snipped fresh marjoram or oregano
• ¼ tsp. black pepper
• 1 Tbsp. red wine vinegar (optional)
• ¼ tsp. salt
• Finely shredded Asiago cheese (optional)

1. Using a spiralizer, cut zucchini into spaghetti-size noodles. If desired, cut into shorter lengths.

2. In a 4- to 6-qt. Dutch oven heat oil over medium. Add the next four ingredients (through garlic); cook 5 to 8 minutes or until sausage is browned and vegetables are tender, stirring occasionally. Add broth and tomatoes. Bring to boiling. Stir in zucchini noodles and the next four ingredients (through pepper). Return to boiling; reduce heat. Simmer, uncovered, about 4 minutes or just until zucchini noodles are tender and escarole is wilted.

3. Stir in vinegar (if desired) and salt. If desired, top servings with Asiago cheese.

Tip If you don’t have a spiralizer, cut zucchini into thin 2-inch strips.

PER SERVING (1½ cups each) cal 182, fat 6 g (1 g sat. fat), chol 28 mg, sodium 577 mg, carb 18 g (6 g fiber, 6 g sugars), pro 15 g