Soup… it’s that time again.

I walked out of the house and there was a little chill in the air… so I immediately thought soup. It’s been so hot that cooking inside just seemed like the wrong thing to do. But now that we’re back into the work/school mode, soup is the perfect evening meal.  And this one is hearty enough that with a little crusty bread and a salad, you’ve got a great dinner. Enjoy fall in a bowl.

White Bean and Sausage Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 pound hot turkey or Italian sausage, casings removed, chopped
  • 1 large onion, finely chopped
  • 2 large peppers (red, orange, or yellow), finely chopped
  • 2–3 carrots, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoons finely chopped sage
  • 1 tablespoon finely chopped rosemary
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 4 cups homemade chicken stock or low-sodium chicken broth
  • 1 14-ounce can petite diced tomatoes
  • 3 15-ounce cans cannellini beans, drained, rinsed
  • ½ cup unsweetened almond milk
  • 1 pound baby spinach
  • ¼ cup grated Parmesan

Recipe Preparation

  • Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.

  • Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.

  • Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir in almond milk and remaining 2 cans of beans; let simmer 10 minutes.

  • Divide spinach among bowls, then ladle soup over spinach. Top soup with Parmesan.

Recipe courtesy of Bon Appetit

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