I’m a big fan of a veggie (and usually sausage) filled soup — especially for a weekend lunch. Make a big batch on Saturday or Sunday and then have the leftovers in the fridge when you need a little snack or an impromptu lunch to bring to work. This soup is creamy and oh-so-healthy.
Bean, Sausage, and Spinach Soup
Just the Tip / Inspired by Recipe Girl
What I used:
- 1 tbsp olive oil
- 2 medium carrots, peeled and sliced
- 1 small-medium onion, chopped
- 2 garlic cloves, minced
- 7 ounces turkey kielbasa, halved lengthwise sliced
- 4 cups low-sodium, organic chicken broth
- 1/2 tsp herbes de provence (or you could use italian seasoning)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 2 15-oz cans great northern beans, drained and rinsed
- 6 oz baby spinach
- grated parmesan for garnish (optional)
What I did:
- Heat the olive oil in a large pan or dutch oven over medium-high heat. Once the ol is rippling, add the onions, carrots, and garlic and saute for 5 minutes, stirring occasionally.
- Add the kielbasa and sauté for a few more minutes, then add the broth, beans salt, pepper, herbes de provence and bring to a boil. Once at a boil, reduce the heat ad simmer for 5 minutes.
- Spoon some of the soup into a food processor or blender (except for the kielbasa) and process until smooth. Return the pureed mixture back to the pan and let the soup simmer for 15 minutes.
- Stir in the spinach until wilted and serve.