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.
Servings: 6 people
Cost: $8
Ingredients
- 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: 239kcal | Carbohydrates: 19g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 920mg | Potassium: 808mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6134IU | Vitamin C: 35mg | Calcium: 101mg | Iron: 4mg
