White Bean Kale and Sausage Soup

4 cups coarsely sliced kale leaves (center ribs removed)

½ cup chopped onion (about 1 medium

4 ½ caps water

1 teaspoon lemon pepper

1 teaspoon dried basil leaves

½ teaspoon salt

6 precooked all-beef sausage links (about 4 ounces), cut into fourths

2 medium parsnips, cut into ½ -inch cubes

1 clove garlic, finely chopped

2 cans (15 ounces each) cannellini or great northern beans, drained

Mix all ingredients in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until kale and parsnips are tender. 6 servings.

Nutrition Per Serving

Calories : 275

Fat : g 6

Carbohydrate : g 48

Dietary Fiber: g 10

Saturated : g 2

Unsaturated : g 4

Cholesterol : mg 10

Sodium : mg 730

Protein : g 17

Percent of U.S. RDA

Vitamin A : 14%

Vitamin C : 14%

Calcium   : 16%

Iron         : 34%