••••SPICY SAUSAGE AND WHITE BEAN SOUP!
SHAY HARRINGTON
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.
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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.
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