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
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Ingredients
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2 tablespoons
olive oil
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1
large onion, diced
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4
cloves garlic, minced
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2
large peppers (red, orange, or yellow), chopped
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2-3
carrots, chopped
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1 pound
hot turkey sausage, bulk or if using links, remove casings
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2 tablespoons
fresh sage, minced
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2 tablespoons
fresh rosemary, minced
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1/4 teaspoon
red pepper flakes
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1/2 teaspoon
salt
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1/2 teaspoon
black pepper
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4 cups
chicken stock (or broth)
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1/2 cup
almond milk (or fat-free half & half)
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1
14oz can of petite-diced tomatoes in their juice
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3
15 oz cans of Cannellini beans drained & rinsed (set aside beans from one can)
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1
~5oz container baby spinach
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1/4 cup
freshly grated Parmesan cheese, for garnish
Directions
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In a stockpot heat the olive oil over medium heat. Add onions, garlic, red pepper, and carrots and sauté until onions are tender.
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Stir in the sausage and cook until it is no longer pink. Add the sage, rosemary, red pepper flakes, salt, and black pepper.
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Stir in the chicken stock and tomatoes. Bring the mixture to a boil, and reduce the heat and simmer for 10-15 minutes.
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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.
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Put fresh spinach into each bowl just before serving, then ladle soup over it. Sprinkle the soup with some freshly grated Parmesan cheese.
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