Sausage and Cannellini Bean Soup Recipe

Post by Jeran of Oleander and Palm

Do you need a quick dinner idea that can be made in about 20 minutes?  This hearty and healthy soup is perfect for busy, cold weather days.

I love chicken sausage, I have a favorite one that I get at my local grocery store. It has spinach, feta and fennel in it. But, this recipe would work well with regular Italian sausage as well.

Sausage and Cannellini Bean Soup Recipe

I also love cooked leafy greens. Spinach, kale, beat greens, or Swiss chard, I can’t get get enough of them. I’ve shared that I grew up in Papua New Guinea. They cook all kinds of greens there, even the leaves of pumpkins, which are kind of furry. So when I get a chance, I throw spinach into everything. Plus it’s sooo good for you.  I really think that my body craves green veggies. I really feel better when I eat them.

Sausage and Cannellini Bean Soup Recipe 2

Sausage and White Bean Soup Recipe
5-6 links of Chicken Sausage (or Italian Sausage of any kind)
1 onion finely chopped
3 cloves of garlic minced
3 cans of white cannellini beans (white kidney beans)
3 cups of chicken stock
1 cup of water or milk (for a creamier soup)
1 bag of washed baby spinach
1/2 tsp. red chili flakes (or as spicy as you’d like)
salt and pepper to taste

Remove the sausages from their casings.  In a large saucepan, cook the sausage completely, breaking apart with a wooden spoon as it cooks.  Add the onion and garlic and cook until the onion is translucent.  Add the beans, stock and water.  Bring to a boil, season to taste.  Just before serving add the spinach and cook until it just wilts.

Serve with fresh grated Parmesan cheese.
Sausage and Cannellini Bean Soup Recipe  3
Post by Jeran of Oleander and Palm