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White Bean + Chicken Sausage Soup with Greens
This hearty, healthy soup is packed with flavor, easy to make, and ideal for when you want a full meal in a bowl.
5
from
6
votes
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Dinner, Lunch, Soup
Cuisine
American
Servings
6
people
Calories
239
kcal
Ingredients
1x
2x
3x
1
tbsp
olive oil
1
large onion, diced
3
garlic cloves, peeled and minced
2
large carrots, peeled and diced
12
oz.
chicken sausage, sliced into rounds
1
tsp
ground cumin
1
tsp
paprika
1/2
tsp
ground ginger
1/8
tsp
red pepper flakes
1
tbsp
tomato paste
2
(15 oz.) cans white beans, drained and rinsed
28
oz
whole canned tomatoes
8
cups
vegetable stock (homemade or low sodium)
4
cups
fresh spinach
1/2
lemon
Kosher salt
Fresh cracked black pepper
1/2
cup
Fresh parsley, for serving
Instructions
Heat olive oil in a large stockpot over medium heat.
Add onion, garlic, and carrots and saute for 5 minutes.
Add chicken sausage and cook for 3-5 minutes until browned.
Add 1 teaspoon salt, cumin, paprika, ginger, red pepper flakes, and tomato paste and cook, stirring, for 30 seconds until fragrant.
Add drained beans and tomatoes and use a wooden spoon to break up the tomatoes in the pot.
Pour in the stock and stir to combine. Bring to a boil and reduce to a simmer, cooking for 20-25 minutes partially covered.
Taste for seasoning and salt if needed. Since I use homemade unsalted stock, I always do.
Add spinach to the pot along with the juice of half of a lemon, then immediately turn off the heat. The spinach will wilt quite quickly.
To serve, ladle into shallow bowls and top with fresh parsley.
Nutrition
Calories:
239
kcal
Carbohydrates:
19
g
Protein:
18
g
Fat:
13
g
Saturated Fat:
3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Cholesterol:
40
mg
Sodium:
920
mg
Potassium:
808
mg
Fiber:
3
g
Sugar:
7
g
Vitamin A:
6134
IU
Vitamin C:
35
mg
Calcium:
101
mg
Iron:
4
mg
Keyword
gluten free, soup
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