Sausage White Bean Soup With Spinach And Carrots

Sausage White Bean Soup with Spinach and Carrots

Your go-to comfort dish for cold evenings or anytime you’re in the need for something warm is homemade sausage white bean soup! It’s a well-balanced, vegetable-rich dish that includes spinach, carrots, onions, and garlic all cooked in a flavorful, creamy broth. Additionally, cleaning is a snap because everything cooks in a single pot! It’s a terrific make-ahead alternative for hectic weeknights because it keeps nicely in the refrigerator and freezer. This 30-minute-to-make one-pot miracle is sure to become a new family favorite!

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-40 minutes

Ingredients:(Servings: 4-6)

19 oz spicy (hot) crumbled Italian sausage

1 small onion chopped

4 cloves garlic minced

1 teaspoon Italian seasoning or Herbs from Provence

1 tablespoon fresh thyme no sprigs, just leaves

¼ teaspoon red pepper flakes to taste

2 medium carrots sliced

15 oz cannellini beans canned, rinsed and drained

4 cups chicken stock

5 oz fresh spinach

½ cup heavy cream

salt and pepper to taste

Instructions

In a large saucepan, add crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, a generous amount of fresh thyme leaves (no sprigs), and red pepper flakes.

Cook on medium heat, stirring regularly to break up the sausage, for about 5 minutes, until the onion softens and starts to lightly brown.

Stir in chopped carrots and half of the white beans (rinsed and drained).

Pour in 4 cups of chicken stock, stir well, cover with a lid, and bring to a boil.

Reduce to a visible simmer and cook for about 15 to 20 minutes until the carrots are tender.

Add spinach and the remaining half of the white beans (rinsed and drained) to the pot. Cover with the lid and let the spinach wilt on low heat, stirring occasionally.

OPTIONAL:

If you prefer a thicker soup texture, transfer the remaining half of the white beans with a ladle of the soup liquid (minus the sausage) in a regular blender and blend it there. Alternatively, for a chunkier texture, transfer the second half of the beans and a ladle of soup (with no sausage) to a medium bowl and mash them with a fork.

Then, add blended beans back into the cooking pot, together with fresh spinach, cover with the lid, and let the spinach wilt on low heat.

Once the spinach has wilted, remove the soup from heat and stir in the heavy cream.

Adjust the consistency by adding more chicken stock (or water) if the soup is too dense, or more cream for extra creaminess.

Season with salt, pepper, and additional red pepper flakes if desired. Top with fresh thyme before serving. Enjoy!

Tip:

For a thicker soup, use 1 cup of heavy cream instead of ½ cup.

Nutritional Information (per serving):

Calories: 400-450
Protein: 25-30g
Fat: 20-25g
Saturated Fat: 8-10g
Cholesterol: 60-70mg
. Carbohydrates: 30-35g
Fiber: 8-10g
Sugar: 5-7g
Sodium: 400-500mg