Spicy Sausage, White Bean Soup

Spicy Sausage, White Bean Soup

4 Servings

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

I used a spicy sausage, not Italian, 1 red bell pepper, 1 can of cannellini beans, half of them mashed, cooked collards instead of spinach, and half and half instead of almond milk.  I had it with a cold cut sandwich and egg nog.

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

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.