Rosemary Sausage & White Bean Soup
A rustic Tuscan-style soup that comes together fast — the sausage carries the seasoning, so all you really do is simmer.
Servings 4
Ingredients
- 16 oz Rosemary & Roasted Garlic Smoked Sausage sliced into 1/2-inch rounds
- 2 15 oz cans white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 2 cups baby spinach packed
- 1 medium onion diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: grated Parmesan crusty bread for serving
Instructions
- Brown the sausage. Heat the olive oil in a soup pot over medium-high. Add the sausage and cook 4–5 minutes, until browned.
- Soften the onion. Add the diced onion and cook 3–4 minutes, until translucent.
- Build the broth. Stir in the white beans and chicken broth. Bring to a simmer and cook 15 minutes, mashing a few beans against the side of the pot to thicken it slightly.
- Wilt the spinach. Stir in the spinach and cook 1–2 minutes, just until wilted. Taste and adjust salt and pepper.
- Serve. Ladle into bowls. A little Parmesan and a chunk of crusty bread make it dinner.