Andouille Sausage-Vegetable Soup
Lemon-Parmesan Arugula
Ingredients
- 1 (12-oz) pkg andouille smoked sausage links, halved lengthwise and cut into ½-inch-thick slices
- 1½ Tbsp olive oil
- ½ onion, chopped
- ½ bell pepper, chopped
- ½ cup chopped celery
- 2 cloves garlic, chopped
- 1 cup chopped broccoli florets
- ½ lb asparagus, cut into 1-inch pieces
- 1½ cups low-sodium chicken broth
- 1½ cups water
- 1 (5-oz) pkg baby spinach
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Cook sausage in hot oil in a saucepan over medium-high heat 1 to 2 minutes or until lightly browned. Add onion, bell pepper, celery, and garlic; sauté 3 minutes or until vegetables are tender.
- Add broccoli and asparagus; sauté 2 minutes. Add broth and water to pot. Bring to a boil; reduce heat, and simmer 12 to 15 minutes.
- Stir in spinach, and cook just until wilted. Ladle into bowls, and top with cheese. Freeze leftovers in an airtight container or zip-top plastic freezer bag.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 tsp lemon juice
- ¼ tsp garlic salt
- ½ (5-oz) pkg arugula
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Whisk together oil, lemon juice, and garlic salt in a bowl; add arugula, and toss. Top with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
380
|
127
|
507
|
| Fat (g) | 26 | 12 | 38 |
| Sat. Fat (g) | 8 | 3 | 11 |
| Protein (g) | 31 | 5 | 36 |
| Carb (g) | 8 | 1 | 9 |
| Fiber (g) | 3 | 0 | 3 |
| Sodium (mg) | 1513 | 249 | 1762 |
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