Sausage Cannellini Bean and Spinach Soup
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Sausage Cannellini Bean and Spinach Soup

Servings 4
Author Tempie

Ingredients

  • 1 tbsp ghee or olive oil
  • 1 medium yellow onion , diced
  • 2 large carrots , thinly sliced
  • 2 celery stalks , diced
  • 2 cloves of garlic , minced
  • 1 tsp dried thyme
  • 1 tsp dried Italian seasoning
  • 1 cup tomato puree
  • 4 cups chicken stock
  • 2 (15 oz) cans of cannellini beans, rinsed and drained
  • 1 (12 oz) package of fully cooked Italian chicken sausage ( I used spicy)

Instructions

  • In a 4-quart soup pot, heat 1 tbsp of ghee or olive oil over medium heat. Add the onions, carrots, celery and a generous dash of sea salt. Stir and lower the heat to medium-low. Once the veggies have softened up a bit, stir in the garlic and dried herbs, then continue to cook for about five more minutes.
  • Pour in the stock and tomatoes, add the sausage and beans, and stir to combine. Bring to a boil, reduce heat to a simmer and let cook for 15 minutes. Check seasonings, adjust if necessary, the serve.