Italian Chicken Sausage and Bean Soup
- Serves: 4
hearty and warming soup
Well, winter is here which in my family means- soup time! At the turn of the season, I make a huge pot of chicken stock, freezing it for use throughout the cold months. There is nothing better than starting soup with homemade stock but this recipe works just fine with store bought chicken broth. I suggest using low sodium so you can control the amount of seasoning. My other suggestion is to add the spinach right before serving. This way the leaves will still be a beautiful vibrant green which really sets the tone for this hearty soup.
Ingredients
- 1 pound Italian chicken sausage removed from casings
- 1 green pepper diced
- 1/2 medium white onion diced
- 1 clove garlic minced
- 1 can diced tomatoes (28 ounces)
- 4 cups low sodium chicken broth 2- 15 oz cans
- 1 can great northern beans drained and rinsed
- 6 ounces spinach
- parmesan cheese (remove week1)
Directions
In a heavy bottom pot, brown sausage over medium high heat breaking up meat with a wooden spoon6 6
Remove sausage and add green peppers, onions and garlic to pot and cook until tender about 3-4 minutes
Add the meat and stir in diced tomatoes (with juices) and chicken broth
Once soup starts to boil, add beans and reduce to a simmer
Season with salt and pepper
When beans are heated through, stir in spinach and serve immediately
Sprinkle each bowl with Parmesan Cheese and serve