This is my favorite soup of all time, from anywhere! I could literally eat it once a week during every season of the year. It is so healthy - tons of veggies, low fat, and high protein. Also the texture is nice because I smash the beans to make the soup thicker and creamy rather than using some other thickening agent. And without fail everyone – always - loves it! Recently a girlfriend told me her 5-year old daughter had three bowls and licked up every last drop. That makes me feel so good - and confirms this soup is definitely a home run! —Holly
What You'll Need
large onion, diced
cloves garlic, minced
large peppers (red, orange, or yellow), chopped
hot turkey sausage, bulk or if using links, remove casings
fresh sage, minced
fresh rosemary, minced
red pepper flakes
chicken stock (or broth)
almond milk (or fat-free half & half)
14oz can of petite-diced tomatoes in their juice
15 oz cans of Cannellini beans drained & rinsed (set aside beans from one can)
~5oz container baby spinach
freshly grated Parmesan cheese, for garnish
In a stockpot heat the olive oil over medium heat. Add onions, garlic, red pepper, and carrots and sauté until onions are tender.
Stir in the sausage and cook until it is no longer pink. Add the sage, rosemary, red pepper flakes, salt, and black pepper.
Stir in the chicken stock and tomatoes. Bring the mixture to a boil, and reduce the heat and simmer for 10-15 minutes.
With a fork, coarsely mash the beans from one can in a small bowl (use a potato masher if necessary). Add them to the soup mixture. Stir in the remaining two cans of beans, and the milk. Allow the soup to simmer for 10 minutes.
Put fresh spinach into each bowl just before serving, then ladle soup over it. Sprinkle the soup with some freshly grated Parmesan cheese.