1 Tbls Olive Oil
1 lb Spicy Italian Sausage ground
1 Yellow Onion small, diced
3 cloves Garlic minced
3 Carrots peeled & diced
2 stalks Celery diced
4 cups Chicken Broth
1 tsp Salt
1/4 tsp Crushed Red Pepper Flakes
2 Cans of White Beans (drained) 14.5 oz, cannellini
2 cups Spinach fresh
1 sprig Rosemary
2 Bay Leaves
1 cup Full Fat Coconut Milk
Let’s Make Soup:
I use a dutch oven for this recipe – you can use any soup pot. The oil gets added to the pot over medium heat. Then we add the sausage until mostly cooked through.
Then we add in the aromatics (carrots, onion, celery & garlic) these get cooked with the sausage for about 3 minutes. This helps them start to develop flavor and soften a bit.
The remaining ingredients (except coconut milk and spinach) get added in. We bring this to a boil and then reduce to a simmer for 15-20 minutes. Then discard bay leaves & rosemary sprig.
The last step is to stir in the coconut milk (or cream if using) and the fresh spinach. The spinach will wilt perfectly into the hot soup. Remove from heat and serve!
393 kcal
Calories: 393kcal
Carbohydrates: 8g
Protein: 13g
Fat: 35g
Saturated Fat: 16g
Cholesterol: 57mg
Sodium: 1561mg
Potassium: 620mg
Fiber: 2g
Sugar: 3g
Vitamin A: 6118IU
Vitamin C: 20mg
Calcium: 62mg
Iron: 3mg