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Sausage and White Bean Soup
4.1 (358 reviews)
This hearty, meaty soup comes together astonishingly quickly. It also tastes incredible. Stirring the spinach into the soup just before serving allowed it to wilt gently but retain some of its texture.
Total Time30
Servings4
615
Caloriesper servingNutrition Information
615
Calories
35 grams
Fat
37 grams
Carbs
32 grams
Protein
Fiber
11 grams
Sugar
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound hot Italian sausage, casings removed
- 1 onion, chopped fine
- 3 garlic clove, sliced thin
- 1/4 teaspoon red pepper flakes
- 4 cups chicken broth
- 1 (15-ounce) can cannellini beans, rinsed
- 1 1/2 cups canned crushed tomatoes
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 3 ounces baby spinach
Instructions
- 1Note: Serve with grated Parmesan cheese.
- 2Heat oil in Dutch oven over medium heat until shimmering. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Add onion, garlic, and pepper flakes and cook until onion is softened, 3 to 5 minutes.
- 3Stir in broth, beans, tomatoes, salt, and pepper and bring to boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until flavors have melded, about 15 minutes.
- 4Off heat, stir in spinach. Season with salt and pepper to taste. Serve.