Tuscan Sausage & Bean Soup

1 pound / 454 g Spicy Italian Sausage Links, cut into 1-inch / 2.5-cm slices
1/2 Cup / 125 mL Chopped Onion
1 Can (14-1/2 oz. / 404 ml) Diced Tomatoes, undrained
2 Cups / 500 mL Water
1 Tbsp. / 15 mL Watkins Chicken Soup Base
2 Cups / 500 mL Sliced Yellow or Zucchini Squash
2 teas. / 10 mL Watkins Italian Seasoning
1/2 teas. / 2.5 mL Watkins Garlic Granules
1/8 teas. / 0.6 mL Watkins Red Pepper Flakes
3 Cups / 750 mL Canned Cannellini or White Northern Beans
1/2 Package (10 oz. / 283 g) Chopped Frozen Spinach
Parmesan Cheese, as desired

In large kettle or Dutch oven, cook sausage and onion until sausage is browned on all sides. Drain off any excess grease. Add the tomatoes and next seven ingredients; bring to a boil and cook 5 to 8 minutes or until squash is crisp-tender. Squeeze excess liquid from spinach and stir into soup. Ladle soup into bowls and sprinkle with Parmesan cheese. Makes 6 servings.

Nutritional Information Per Serving:
Calories 419, Protein 26g, Carbohydrates 32g, Sodium 980mg, Fat 21g, Saturated Fat 7g, Cholesterol 59mg, Dietary Fiber 9g

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.