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Italian Woods Bean Soup

8 ounces hot Italian turkey sausage, sliced into small pieces
1 Tbsp olive oil
1 cup carrot, chopped
1 cup onion, chopped
5 garlic cloves, minced
1 (15oz) can diced tomatoes
2 (15oz) cans low-sodium chicken broth
2 (15oz) cans Cannellini beans, drained and rinsed
1 tsp Italian seasoning
1 tsp thyme
1 tsp oregano
1/2 tsp basil
1 tsp salt
1 tsp black pepper
1 (6oz) bag fresh baby spinach leaves (about 3 cups)

Heat a large saucepan with olive oil on medium-high heat. Cook sausage for 5-8 minutes, until it browns, and remove from the pan.  Add carrots, onion, and garlic; saute 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the tomatoes, broth, herbs, salt, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender (be sure there is no sausage in the soup), and process until smooth. Return the pureed mixture to pan and add in the cooked sausage. Simmer an additional 5-10 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Published inRecipesSoups