• Italian sausage link (about 1/4 pound)

• 1 tsp olive oil

• 1 stalk celery, sliced

• 1 onion, chopped (about 1 cup)

• 2 cloves garlic, peeled and crushed

• 3 cups cooked white beans

• 4 cups low-sodium chicken broth

• 1 bay leaf

• 1 (14.5-ounce) can diced tomatoes, no salt added

• 2 cups shredded fresh escarole or spinach

Remove the sausage casing.

Heat olive oil in a soup pot over medium heat and add sausage, stirring to break up the meat into small crumbles. Brown the meat and remove some of the sausage fat by blotting with a paper towel. Add onion, celery, and garlic. Sauté briefly. Add beans, chicken broth, bay leaf, and tomatoes. Heat thoroughly by bringing to a low boil.

Just before serving, add the escarole or spinach and stir until just wilted (it should stay a vibrant green).

Each serving contains about 214 calories, 16 g protein, 5 g fat, 6 mg cholesterol, 32 g carbohydrates, 8 g fiber, and 203 mg sodium.