Please forgive the short sick post.
White Bean, Sausage and Spinach Soup
recipe from All You Magazine, Nov. 2011
1 tablespoon olive oil
1 lb. smoked sausage, cut into 2-inch pieces
1 onion, finely chopped
3 cloves garlic, finely chopped
2 carrots, peeled and diced
4 cups chicken broth
3 cups water
2 15 ounce cans cannellini beans, rinsed and drained
1 15 ounce can corn kernals, drained
4 cups baby spinach
Salt and pepper
In a pot, warm olive oil over medium heat. Add sausage and cook, stirring, until browned all over, about 5 minutes. Transfer to a paper towel-lined plate. Discard all but 1 Tbsp. of fat from pot. Add carrots, onion, and garlic, and cook, stirring often, until soft, about 3 minutes.
Return sausage to pot and add chicken broth, water, corn and beans. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in spinach until wilted, 1 to 2 minutes. Season with salt and pepper and serve hot.
I must have paused and told Baby Cakes 'this is really good soup' a dozen times throughout the meal. It is hot and flavorful. Love it.