1 cup baby carrots, halved
1 (6-ounce) bag fresh baby spinach leaves
1 cup chopped onion
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
1/2 teaspoon dried Italian seasoning
4 cups fat-free, less-sodium chicken broth
2 garlic cloves, minced
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
1/2 teaspoon black pepper
Warmth a large saucepan coated with cooking spray over medium-high warmth. Then mixed carrots, onion, garlic, and kielbasa; sauté 3 minutes, mixing from time to time. Decrease warmth in order to moderate; cook 5 minutes. Mix the broth, Italian seasoning, pepper, and beans. Provide to some steam, lessen heat, and simmer 5 minutes.
Place 2 cups of the soup in a food blender or processor, and procedure till sleek. Return the pureed mixture to pan. Simmer an extra 5 minutes. Get rid of soups through warmth. Mix the spinach, stirring until spinach wilts.