Cooking Light Annual Recipes 2001, p. 284
Servings: 9

“This soup freezes well. Store it in the freezer in an airtight container for up to 2 months.”

1 1/2 cups water
1/2 c. uncooked wild rice
1 lb turkey Italian sausage
1 tsp. olive oil
1 c. chopped onion
3 garlic cloves, crushed
3 c. water
3 T. tomato paste
1 tsp. dried oregano
1 tsp. dried basil
3 (16 oz) cans fat free, less sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
3 c. torn spinach
1/4 tsp. salt
1/4 tsp. black pepper
3 T. grated fresh Parmesan cheese

Bring 1 1/2 c. water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside. Cook sausage in a Dutch oven over medium high heat until browned; stir to crumble. Drain sausage; set aside. Heat oil in Dutch oven over medium high heat. Add onion, and sauté 3 minutes. Add garlic, and sauté 1 minute. Add sausage, 3 c. water, and next 5 ingredients; simmer 20 minutes. Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowl; sprinkle with cheese. Yield: 9 servings. (Serving size=1 1/3 c. and 1 tsp. cheese.)

Cal=161; Fat=5.9g; Protein=13.8g; Carb=13.4g; Fiber=2.3g; Chol=40mg; Iron=2mg; Sodium=797mg; Calcium=82mg