Ingredients:
1 lb Italian sausage (mild or spicy)
1 can (15 oz) cannellini beans, drained and rinsed
1 onion, chopped
2 carrots, diced
2 garlic cloves, minced
4 cups chicken broth
2 cups fresh spinach, chopped
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
1 tbsp olive oil
Directions:
Cook sausage: In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into crumbles. Remove sausage and set aside.
Sauté veggies: In the same pot, add chopped onion, diced carrots, and minced garlic. Cook for 4-5 minutes until softened.
Add broth and beans: Stir in the chicken broth, cannellini beans, thyme, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 10 minutes.
Add spinach and sausage: Add the chopped spinach and cooked sausage back into the pot. Simmer for an additional 5-10 minutes.
Serve: Ladle the soup into bowls and serve warm.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 350 kcal per serving
