Chicken Sausage and White Bean Soup
By Jenn of Jenny With the Good Eats
"This easy soup recipe is perfect for those busy fall nights. It comes together really quickly with minimal effort. It’s also packed with tons of delicious vegetables, what’s not to love about that?"
Chicken Sausage and White Bean SoupServings: 4
What you’ll need:
1 package al fresco Sweet Italian Chicken Sausage, sliced
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced
1 teaspoon oregano
1/4 teaspoon red pepper flakes
1 bay leaf
1-quart vegetable stock
14.5 oz can diced tomatoes
15.5 oz can cannellini beans
2 cups spinach, roughly chopped
2 cups cooked wild rice
salt and pepper, to taste
- In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add shallots and garlic and cook 2-3 minutes until softened.
- Next, add oregano, red pepper flakes, bay leaf, vegetable stock, diced tomatoes, cannellini beans. Bring to a boil then simmer for 15 minutes.
- Add chicken sausage, spinach, wild rice, and salt and pepper to taste. Simmer an additional 5 minutes then serve and enjoy!