Vegetable Soup with Turkey Italian Sausage, White Beans, and Spinach
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp butter or olive oil
- ½ large yellow onion diced
- 4 turkey or pork Italian sausages, casings removed
- 2 carrots peeled and diced
- 2 celery stalks diced
- ½ tsp dried basil
- ¼ tsp dried oregano
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
- 4 cloves of garlic minced
- 2 cans of diced tomatoes
- 5 cups of chicken broth
- 1 bay leaf
- 2 cans of white kidney beans or navy beans, drained & rinsed
- 2 cups of fresh spinach
- 2 tbsp fresh basil chiffonade
- Parmesan cheese shredded
Instructions
- Heat the butter or olive oil in a large Dutch oven over medium heat. Add the diced onion and turkey Italian sausage (removed from casings). Using a spatula, break up the sausage as it cooks into small crumbles. Cook for 4-5 minutes or until the onion is tender and the sausage is cooked.
- Add the carrots, celery, basil, oregano, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook for 2 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the tomatoes, chicken broth, and bay leaf.
- Simmer the soup on low for 2 hours.
- Remove the bay leaf, and add the drained white beans, spinach, and fresh basil 10 minutes before serving. Taste and re-season if needed.
- Ladle the soup into bowls, then top with freshly shredded Parmesan cheese. Enjoy.