Ingredients for White Bean Spinach And Sausage Soup
- Italian Sausage
- 1 medium onion, chopped
- Garlic Clove
- Cannellini Beans
- Chicken Broth
- Diced Tomatoes
- Fresh Spinach
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How to Make White Bean Spinach And Sausage Soup
- Crumble 1 pound of Italian sausage (sweet or hot, your choice) into a large saucepan over medium heat. Cook, breaking it up with a spoon, until browned, about 8-10 minutes.
- Drain off excess grease using a strainer, reserving about 1 tablespoon of sausage fat in the saucepan. Set the cooked sausage aside.
- Add 1 tablespoon of olive oil to the saucepan (if needed, add more of the reserved sausage fat). Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until the onion is softened, about 5 minutes.
- Stir in 2 (15-ounce) cans of cannellini beans (rinsed and drained), 4 cups of low-sodium chicken or vegetable broth, 1 (14.5-ounce) can of diced tomatoes (undrained), and the reserved cooked sausage.
- Bring the soup to a simmer, stirring occasionally, until heated through, about 5 minutes.
- Add 5 ounces of fresh spinach, cover the saucepan, and cook until the spinach is wilted and tender, about 2-3 minutes. Season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
18g
Fat
21g
Carbs
15g
