Bean, Sausage, and Spinach Soup

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
5 Servings

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:

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the spinach until wilted and serve.
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