My mom has made this delicious soup for years. I have no idea where the original recipe is from. But again (broken record), I’ve tweaked it to make it a tad more healthy & fresh!
serves our family of 4 twice (aka 6 adult servings)
- 1lb Italian Sausage, casings removed and broken into chunks (if you can find turkey or chicken that will reduce the saturated fat quite a bit)
- 2 onions, chopped
- 6 cloves of garlic, minced
- 2 chicken breasts, cubed
- 2 cans of white kidney beans (aka navy beans)
- 1 tetra pack of organic chicken broth (reduced sodium too)
- 1 can of diced tomatoes
- 1t basil
- 1t oregano
- pink salt & pepper
- 6 cups of fresh spinach
In a dutch oven (aka BIG pot), fry up the sausage until no longer pink. Add in the onions, garlic and sautee until tender. Add in chicken breast and cook until no longer pink. Stir in beans, broth, herbs and s&p. Cook uncovered for 10 minutes. Add in spinach JUST prior to serving. If I plan to freeze some (which I ALWAYS do…hello another meal DONE), I place the spinach at the bottom of my bowl and ladle the soup on top (this also allows me to serve the kids sans spinach…since they’re not lovers of wilted spinach like Mike and I are). Serve with some grated parm or crumbled feta.