Healthy Helpings - Tuscan Bean Soup with Sausage

1 tbs olive oil

1/4 lb loose Italian style turkey sausage

2 tsp fennels seeds (optional - I did not use)

1 onion, chopped

1/2 head green cabbage (shredded)

2 garlic cloves (minced)

1 can (16 oz) white kidney or cannellini beans, rinsed & drained

2 cans (14 1/2 oz) fat free, reduced-sodium chicken broth

1 can (14 oz) Italian-style stewed tomatoes

Warm oil in large non stick saucepan over medium heat. Add sausage and fennel seeds. Cook 10 minutes, or until sausage is no longer pink. Remove sausage to a small bowl, leaving drippings in the saucepan.

Add onion to drippings in the saucepan. Cook 5 minutes, or until onion is tender. Stir in beans, broth, tomatoes (with juice) and sausage. Heat to boiling.

Reduce heat to low, cover and simmer 20 minutes.

4 servings

252 calories, 14 g protein, 9 g fat, 8 gm fiber