WHITE BEAN AND CHICKEN SAUSAGE SOUP

I do not own a spiralizer, so I modified the recipe slightly. Instead of spiraled carrots, I just chopped carrot chunks and cooked those into the soup. I doubled the amount of chicken broth because while I was cooking, I noticed that the 4 cups of broth the recipe called for would never be enough to feed a group of six adults who are only eating soup for dinner, so I doubled it. I didn’t double any of the sausage, veggies or the beans, but in the future, I would, if I am going to double the liquid.

Directions & Ingredients

Prep time: 15 minutes

Cook time: 30 minutes

Serves 6

  • 1 tablespoon extra virgin olive oil
  • 1 pound chicken sausage links, casings removed
  • 2 celery stalks, diced
  • ½ cup diced yellow onion
  • 3 garlic cloves, minced
  • ¼ teaspoon red pepper flakes (or more if you like a little kick)
  • 4 cups chicken broth
  • 2 cups water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 (15 ounce) cans Great Northern beans, drained and rinsed
  • salt and pepper
  • 2 carrots, peeled, Blade D, noodles trimmed (or peeled/cubed carrots if you don’t have the spiralizer).
  • 4 cups baby spinach
  1. Heat the olive oil in a large saucepot over medium-high heat. Once the oil is shimmering, add the sausage, crumble with a wooden spoon, and cook for 5 minutes or until browned. Using a slotted spoon, set aside the sausage on a plate. Immediately add in the celery, onion, garlic, and red pepper flakes and let cook for 5 minutes or until onions are translucent. Add the chicken broth, water, oregano, bay leaves, beans, sausage, season with salt and pepper, and bring to a boil. Once boiling, reduce heat to medium low and let cook for 15-20 minutes or until sausage is no longer pink on the inside. Stir in the carrot noodles and spinach and cook for 5 minutes or until carrots are al dente. Serve with crusty bread.

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