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.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dinner, Lunch, Soup
Servings 6 people
Calories 239 kcal
- 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
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.
Calories: 239kcalCarbohydrates: 19gProtein: 18gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 920mgPotassium: 808mgFiber: 3gSugar: 7gVitamin A: 6134IUVitamin C: 35mgCalcium: 101mgIron: 4mg
Keyword gluten free, soup