Gluten Free White Bean and Sausage Soup with Spinach
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Learn more āIngredients
6 servings
- 1 lb italian sausage, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- Ā½ tsp red pepper flakes
- 1 tsp dried oregano
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 parmesan rind (about 2ā3 inches) (optional)
- 5 oz baby spinach
- salt and pepper, to taste
For serving
- grated parmesan cheese, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into rough crumbles with a wooden spoon, for 6ā8 minutes, until browned and cooked through with no pink remaining. Transfer the sausage to a plate, leaving the rendered fat in the pot.
- 2
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, for 6ā7 minutes, until the onion is softened and translucent and the carrots have begun to soften.
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