If you like Olive Garden's Zuppa Toscana soup then I have a treat for you. I found the recipe in a Weight Watcher's cookbook and made some alterations to make this soup Vegan friendly. The recipe is called: White Bean-and-Sausage Soup with Escarole in the WW cookbook: Comfort Classics. Enjoy!
1 package of Morning Star's Sausage crumbles
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped (I don't do this)
2 garlic cloves2 cups of water 1 (15 1/2 oz) cannellini beans (white kidney beans), rinsed and drained
14 oz can veggie broth1/2 head escarole cut into pieces (about 4 cups)
In a nonstick soup pan add sausage, onion, carrot and celery and cook, stirring frequently to break up the sausage for about 8 minutes. Add garlce and cook for 1 minute more.
Add water, beans and broth: bring to a boil. Reduce the heat and simmer, covered for 10 minutes. Stir in the Escarole and simmer, covered, until the escarole is tender, 15 minutes. Serve at once. Can refrigerate up to 3 days. (this is a 4 point meal with the 7 oz of italian turkey sausage it calls for so I'm guessing it's even less with morning star ) Serves 4
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