Spicy Sausage White Bean Soup

Original Recipe by Holly Sander, Photos by Shay Harrington

Prep time: 10 minutes || Cook time: 50 minutes || Serving: 2 || Rating 10/10

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sausage, casings removed, chopped
• 1 large onion, finely chopped
• 2 large bell peppers, finely chopped
• 2–3 carrots, finely chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons finely chopped sage
• 1 tablespoon finely chopped rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 4 cups chicken stock
• 1 can (14-ounce) diced tomatoes
• 3 cans (15-ounce) cannellini beans or 1-2 cups dried beans, drained, rinsed
• 1/2 cup unsweetened almond milk
• 1 pound baby spinach/collard greens

Instructions

1. Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned (about 10 minutes). Transfer sausage to a plate.
2. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender (about 8 minutes).
3. Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.
4. Using a fork, coarsely mash about 1/3 of the beans
5. Add all the beans, sausage mixture and almond milk; let simmer 10 minutes.
6. Add spinach/collard greens until the leaves are wilts.