Beans and Greens Soup

Submitted by Cindy Hartlin

• Ingredients: 10
• Serves: 8

ingredients

• 1 tablespoon olive oil
• 2 Italian sausages, casings removed
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 1 onion, finely diced
• 2 cloves garlic, minced
• 6 cups chicken broth (1.5 L)
• 1 (28 ounce) can chickpeas, rinsed, drained
• 4 cups spinach, Coarsely torn, tough, stems discarded
• 1 pinch cayenne pepper

directions

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

Reviews

[JackieOhNo!]

This could not have been simpler to make and was quite delicious. I used hot Italian sausages, because I like a little spice, and baby spinach. Other than that, I followed the recipe as posted. Rather than using a blender or food processor, I used my immersion blender, which made the process even that much more easier. This is a guilt-free soup that is very satisfying. Thanks for sharing.