Beans and Greens Soup

Recipe by Cindy Hartlin
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READY IN:
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil, sausage, carrot, celery, onion and garlic in a large
  • frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink.
  • Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
  • Remove 4 cups soup and puree in a blender or food processor until smooth.
  • Return to saucepan, stirring to blend.
  • Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.
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