Here’s a hearty soup that takes only 15 minutes to put together. If you’re not a fan of lima beans, use a 15-ounce can of black beans (rinsed and drained) instead.
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 cup chicken broth
- 1 cup water
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 package (10 ounces) frozen baby lima beans
- 6 ounces hot Italian-style turkey sausage
- 2 tablespoons grated Parmesan cheese
1. In a large nonstick saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is tender, about 5 minutes.
2. Add the broth, water, tomatoes, cannellini beans, and lima beans. Cover and bring to a boil over medium heat. Reduce to a simmer. Add the sausage, cover, and simmer until the sausage is cooked through and the lima beans are tender, about 10 minutes.
3. Remove the sausage and thinly slice. Ladle the soup into bowls. Add the sausage slices and sprinkle with the Parmesan. Makes 4 servings
per serving: calories 359, total fat 12g, saturated fat 3.5g, cholesterol 72mg, dietary fiber 12g, carbohydrate 42g, protein 22g, sodium 920mg
good source of: fiber, folate, magnesium, potassium, thiamin, vitamin B6, vitamin C, zinc
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.