This creamy white bean sausage soup is the ultimate comfort food. On a cold winter night this soup will hit the spot every time. Turkey Italian sausage , roasted corn, cream and spinach. All these wonderful ingredients makes a wonderful soup. This one pot recipe is very simple to make; your whole family will surly love. I enjoy this recipe all year though. I also love that it comes together in only 40 minutes.
1 tablespoon olive oil
1/4 medium white onion, small dice
1/4 dice green pepper
1/4 dice red pepper
1 cloves garlic, minced
red chili flakes, to taste - optional
1 sprig fresh thyme
3 cups navy beans, soaked and rinsed
4 cups chicken broth or water and chicken bullion cube
sea salt and ground black pepper, to taste
3 cups fresh spinach
1/2 cup heavy whipping cream
2-3 Italian sausages, turkey or pork
1/2 cup freshly grated Parmesan cheese
fresh squeeze lemon juice , on the top of soup at the end
Soak Navy beans cover in water for 8 hours or overnight.
Heat the oil in a medium-large soup pot over medium heat. Add beans, onions, red and green peppers, to the pot and stir. Saute the vegetables until lightly softened and translucent, about 5 minutes.
Add to the pot water and chicken bullion cube or chicken broth,garlic,red chili flakes, and thyme. Bring the soup to a boil. Season the soup with salt and pepper. let soup cook on medium heat. Cook beans for about 30-40 minutes or until beans are soften.
Cut the sausage meat into 1 inch rounds. In a skillet add olive oil and saute the sausage over medium -high heat, about half way cooked.( about 4-3 minutes). Place sausages in the pot. Add heavy cream .
Add spinach to the pot and bring the soup to a boil. Once the spinach is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary.
Stir in the Parmesan cheese . Serve the soup hot. Squeeze little fresh lemon juice on soup. Enjoy!
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