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Author Notes: 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
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 large peppers (red, orange, or yellow), chopped
- 2-3 carrots, chopped
- 1 pound hot turkey sausage, bulk or if using links, remove casings
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh rosemary, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken stock (or broth)
- 1/2 cup almond milk (or fat-free half & half)
- 1 14oz can of petite-diced tomatoes in their juice
- 1 ~5oz container baby spinach
- 1/4 cup 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.
- This recipe was entered in the contest for The Recipe You're Most Proud Of