Introducing Sausage, Spinach, and White Bean Soup – a delightful and versatile dish that can be enjoyed year-round, including during the summer season. This hearty soup combines the richness of Italian sausage, the freshness of spinach, and the creaminess of white beans, resulting in a satisfying and flavorful meal.
While soup is often associated with cozy winter nights, this recipe takes advantage of the slow cooker, making it a convenient option even in the warmer months. The slow cooker method allows for hands-off preparation, keeping the kitchen cool and freeing up time for outdoor activities. Additionally, the inclusion of vibrant spinach adds a refreshing element to the soup, making it a light and nourishing choice for summer. Packed with protein, fiber, and essential nutrients, this Sausage, Spinach, and White Bean Soup strikes a perfect balance between hearty and refreshing, making it an excellent choice for any season, including those warmer summer days.
Advertisement
Sausage, Spinach, and White Bean Soup
Ingredients:
1 pound (450g) Italian sausage, thinly sliced
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
1 can (14.5 ounces) diced tomatoes
4 cups (946ml) chicken or vegetable broth
2 cans (15 ounces each) white beans, drained and rinsed
1 teaspoon each of dried thyme and oregano
4 cups (120g) fresh spinach, roughly chopped
Salt and pepper to taste
1 pound (450g) Italian sausage, thinly sliced
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
1 can (14.5 ounces) diced tomatoes
4 cups (946ml) chicken or vegetable broth
2 cans (15 ounces each) white beans, drained and rinsed
1 teaspoon each of dried thyme and oregano
4 cups (120g) fresh spinach, roughly chopped
Salt and pepper to taste
Instructions:
Heat a skillet over medium-high heat and brown the Italian sausage, breaking it up into smaller pieces. Once cooked, transfer the sausage to the slow cooker.
Heat a skillet over medium-high heat and brown the Italian sausage, breaking it up into smaller pieces. Once cooked, transfer the sausage to the slow cooker.
In the same skillet, sauté the onion, garlic, and carrots until they begin to soften, about 5 minutes. Transfer the mixture to the slow cooker.
Add the diced tomatoes, broth, white beans, dried thyme, dried oregano, red pepper flakes (if using), salt, and pepper to the slow cooker. Stir everything together to combine.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This will allow the flavors to meld together and the vegetables to become tender.
Just before serving, stir in the chopped spinach and allow it to wilt for a few minutes. Taste the soup and adjust the seasoning if needed.
Advertisement
Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley, if desired. Serve hot with crusty bread or a side salad.