Chicken Sausage and Bean Soup
"I wanted soup, and these were the ingredients I had on hand. Even my super picky husband who only eats chicken soup, liked this."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 cups chicken stock (I make my own to control sodium)
- 1 lb hot Italian chicken sausage (or sweet if you prefer)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (15 1/2 ounce) can great northern beans, drained and rinsed
- 1 (15 1/2 ounce) can garbanzo beans, drained and rinsed (chickpeas)
- 1 (10 ounce) package frozen spinach
- 2 tablespoons olive oil
- salt & pepper, to taste
- parmesan cheese (optional)
directions
- Remove casings from sausages.
- In a large sauce pot heat olive oil.
- Add sausage, crumble and cook until no longer pink, drain.
- In the same pot, add chichen stock and tomatoes.
- Bring to a boil, then simmer, covered, for 10 minutes.
- Drain spinach and squeeze out excess water.
- Add beans and spinach, cover and simmer an additional 15 minutes.
- Salt and pepper to taste.
- Garnish with parmesan cheese.
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