Ingredients
- 1 teaspoon extra-virgin olive oil
- 4 mild Italian turkey or chicken sausage links casings removed
- 1 small onion diced
- 4 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1 can cannellini beans (15 ounces), drained and rinsed
- 32 ounces low-sodium chicken or vegetable broth
- 4 cups cubed yellow potatoes peeling optional
- 1/2 teaspoon salt
- Black pepper to taste
- 1 cup finely chopped spinach
Instructions
- Heat a large pot over medium-high heat and add the olive oil.
- Crumble the sausage links into the pot and cook until browned, about 7 minutes, stirring often. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the diced onion and minced garlic, cooking until softened, about 5 minutes.
- Stir in the Italian seasoning, then add the cannellini beans and broth, mixing well.
- Purée the soup using an immersion blender until creamy, or use a high-speed blender, then return the soup to the pot.
- Add the browned sausage, cubed potatoes, salt, and pepper to the pot. Bring to a boil.
- Lower the heat to a simmer, cover, and cook for about 30 minutes, or until the potatoes are tender.
- Stir in the chopped spinach and simmer for an additional minute before serving.
- DEVOUR!