••••SPICY SAUSAGE AND WHITE BEAN SOUP🥘🍅🌶🥗🌰🥕🍃🍚🌱🥛🐔🍶🧀!!••••

(Source: bon appetite.com recipe & photos & Shay Harrington & Holly Sander recipe)

••••SPICY SAUSAGE AND WHITE BEAN SOUP!

SHAY HARRINGTON

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.

🥕🌶🥗🥕🌶🥗🥕🌶🥗🥕🌶🥗🥕🌶🥗🥕

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 by Holly Sander

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Photos by Shay Harrington