Low-Carb Italian Wedding Soup

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Book Description

Certified nutritionist Leanne Ely loves delicious food and is dedicated to enticing today’s busy families back to the dinner table with home cooking that cannot be beat. In Saving Dinner the Low-Carb Way, she integrates low-carb requirements into her mélange of dining pleasures for every season–providing easy-to-follow menus and highlighting per-serving measurements of calories, fat, protein, carbohydrates, cholesterol, and sodium for each dish.

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Saving Dinner the Low-Carb Way: Healthy Menus, Recipes, and the Shopping Lists That Will Keep the Whole Family at the Dinner Table

Authors: Leanne Ely

Date: December 2004

ISBN: 0345478061

Publisher: Ballantine Books

Paperback

ORDER/INFO

Low-Carb Italian Wedding Soup
Recipe from: Saving Dinner the Low-Carb Way
by Leanne Ely
Cookbook Heaven at Recipelink.com

Servings: 4

1/2 pound Italian sausage, casing removed
1 small onion, diced
2 cloves garlic, pressed
2 cups kale, chopped
1 (14 1/2-ounce) can chicken broth
2 zucchini, chopped
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon salt
Dash crushed red-pepper flakes to taste

In a large heavy saucepan brown sausage over medium-high heat.
Stir in onion and garlic; cook and stir until soft, about 2 minutes.
Now add the kale and cook another 3 minutes.
Stir in remaining ingredients; bring to a boil, lower heat, and simmer for about 8 to 10 minutes. Soup should be quite thick.

PER SERVING
359 Calories; 1 9g Fat (47.7% calories from fat); 1 7g Protein; 11 g Carbohydrate; 6g Dietary Fiber; 43mg Cholesterol; 1 562mg Sodium. Exchanges: 1 Grain (Starch); 11/2 Lean Meat; 2 Vegetable; 3 Fat.

LC SERVING SUGGESTIONS:
Serve with a big green salad. Top soup with grated Romano cheese.

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