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Smoked sausage + spinach soup
Course
dinner
Prep Time
30
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
2
hours
hours
Servings
8
Author
Rachel Singer
Ingredients
One can cannellini beans
One can fire roasted diced tomatoes
One rib celery
About 20 baby carrots
sliced into coins
Two small onions
8
oz
mushrooms
sliced
One package smoked sausage
mine was 13.5 oz
One 32 oz box chicken broth
One tsp
or so, I didn't measure of thyme
Salt and pepper to taste
Red pepper flakes to taste
About 3 tsp minced garlic
One bay leaf
One 9 oz bag fresh spinach
Instructions
Slice or dice smoked sausage, depending how big you like the pieces -- I sliced mine into coins, then sliced those in half.
In soup pot, saute sausage on medium heat til just browned, remove into separate bowl.
Slice onions into small chunks, slice carrots into coins, chop celery.
Saute onions, carrots, celery in the bit of grease from the smoked sausage until getting soft, then add sliced mushrooms and saute until soft.
Add garlic and red pepper flakes to taste, saute another minute or two.
Add salt and pepper to taste.
Add sausage back in.
Add can of tomatoes, beans (with liquid), and broth.
Add about 2 cups water.
Add bay leaf and thyme.
Simmer on low -- mine went for 90+ minutes, and I added a bit more red pepper as it went along to give it a bit of a kick.
Just before serving, remove bay leaf, add spinach, and stir in until wilted.