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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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.