Spicy Sausage & White Bean Soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 318.0
- Total Fat: 19.0 g
- Cholesterol: 43.3 mg
- Sodium: 1,597.4 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 6.7 g
- Protein: 15.9 g
View full nutritional breakdown of Spicy Sausage & White Bean Soup calories by ingredient
Introduction
A spicy, hearty soup to fill you up on a crisp fall evening A spicy, hearty soup to fill you up on a crisp fall eveningNumber of Servings: 3
Ingredients
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1 tbsp Olive Oil
2 cup (8 fl oz) Chicken Broth
1 cup, chopped Onions, raw
2 cup Spinach, fresh
2 tsp Garlic Minced
1 cup Canned Cannellini Beans (White Kidney Beans) Rienzi Brand
1 cup Tomatoes, Diced Zesty Jalapeno Del Monte
2 serving Johnsonville Hot Italian Link Sausage - 1 link
Directions
1. Heat olive oil to a medium pot over medium-high heat
2. Add sausage links, onion, and garlic and cook sausags for 2 min, constantly turning them with a spoon.
3. Add half an inch of water and let sausages finish cooking. When water is evaporated remove the sausages and turn heat down to medium
4. Add the tomatoes, chicken broth, and beans to the pot
5. Slice the sausage links down into 1/2 inch pieces and return to pot
6. Once the soup comes to a low boil, turn down to low and simmer the soup for 4-5 hours (Or, if using a slow cooker, cook on low until ready to serve). Stir occasionally.
7. 15 minutes before serving, turn the heat up to medium-high and bring back to a boil. Add in the spinach and let cook for 5-10 minutes.
8. Ladle about one link worth of sausage into each bowl, followed by a cup of the soup. Serve with some fresh Italian bread!
Serving Size: 3 Large Bowls
2. Add sausage links, onion, and garlic and cook sausags for 2 min, constantly turning them with a spoon.
3. Add half an inch of water and let sausages finish cooking. When water is evaporated remove the sausages and turn heat down to medium
4. Add the tomatoes, chicken broth, and beans to the pot
5. Slice the sausage links down into 1/2 inch pieces and return to pot
6. Once the soup comes to a low boil, turn down to low and simmer the soup for 4-5 hours (Or, if using a slow cooker, cook on low until ready to serve). Stir occasionally.
7. 15 minutes before serving, turn the heat up to medium-high and bring back to a boil. Add in the spinach and let cook for 5-10 minutes.
8. Ladle about one link worth of sausage into each bowl, followed by a cup of the soup. Serve with some fresh Italian bread!
Serving Size: 3 Large Bowls