Thursday, December 15, 2011

White Bean, Sausage and Spinach Soup

I am sick, really, really sick. My husband’s lucky to be fed kind of sick. This soup works out for both of us. It’s easy to make, feeds him and warms me. Not to mention it is really good for you with all the veggies.

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.


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