Quick and Tasty Cannellini Bean & Sausage Soup
I am still under the weather, still relying on DayQuil to pull me through and get some things done. I am getting a lot of couch time, and the Australian Open is still keeping me company. I am thankful for my freedoms today, just the freedom of watching tennis on TV without some Islamic maniac executing me for watching it, like those poor teen-aged boys who were executed by ISIS for watching a soccer game. I think we should give Africa to the Muslims and never let them set foot on another continent. Send them all there. Okay, I’ve ranted.
How does one segue from that to soup? Okay, there is no segue so I’ll just move right along. What can I say? This is a great, hearty, aromatic soup…real comfort food. The hubby loved it, it’s simple to make and, except for the sausage, it’s pretty darn healthy.
ingredients
- 3 Tbsp olive oil, divided
- 1-1/3 pounds Italian sausage links
- 1 large onion, thinly sliced
- 6 garlic cloves, finely chopped
- 1 tsp thyme (fresh or dried)
- Three 15-ounce cans cannellini beans, rinsed
- 3-1/2 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 5 ounces baby spinach (about 10 cups)
preparation
1. Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Remove sausage and set aside.
2. Heat remaining 2 Tbsp olive oil in a stockpot over medium heat . Add onion, garlic, and thyme. Cook, stirring occasionally, until onion is softened, 5-8 minutes.
3. Add beans and broth, crushing a some beans with the back of a spoon to thicken sauce. Cook until slightly thickened, 8-10 minutes. I like it thicker so I mash a decent amount of beans.
4. Season with salt and pepper. I used a fairly spicy sausage so I didn’t use the pepper.
5. Add spinach and cook until just wilted, about 2 minutes.
6. Slice sausage and stir into stew; add water or broth to thin, if desired.
See how easy!
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