Slice sausage in half lengthwise and then crosswise into 1/4-inch (6-mm) slices. Slice carrots crosswise into 1/4-inch (6-mm) rounds.
In (4-qt./3.8-L) Casserole, cook sausage, carrots, onion, garlic and black pepper over medium-high heat 5-6 minutes or until vegetables are crisp-tender, stirring frequently. Add chicken broth; cover and bring to a boil. Remove from heat; stir in beans and spinach. Cover soup and let stand 3 minutes before serving.
servings of about 1 1/2 cups (375 mL)
Nutrients per serving:
U.S. Nutrients per serving: Calories 220, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 17 g, Sodium 460 mg, Fiber 6 g