Finally! I just can't help myself, I MUST make soup! This is legit the easiest soup ever, my puppy could make it, blind-folded. It's a must try. It was adapted from this
Cooking Light recipe. This recipe makes a big 'ol pot of soup, technically 8 servings, but I guess that depends on how big you like your delish bowl of soup.
1 package sweet turkey Italian sausage
1 medium white onion, diced
1/4 cup diced pickled jalapenos (optional)
4 teaspoons bottled minced garlic
1 cup water
2 (15-ounce) cans cannellini beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, don't drained (I used jalapeno)
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 bag fresh baby spinach
Basil and oregano to taste
2 bags boil-in-a-bag brown rice (or about 3 cups of whatever you prefer-couscous or macaroni maybe?)
Ready for this? Here goes:
1.Remove the casings and cook the sausage in a skillet coated in cooking spray over medium-high heat until cooked through. Make sure to break up the sausage as it cooks.
2. Add chopped onion, jalapeno, and garlic and cook for 2 minutes. (At this time you might want to start your rice-or whatever you want to add to your soup).
3. In a big pot dump your cans of tomatoes and broth, as well as your drained beans and water, cook on medium heat. Once your sausage mixture is cooked through add that to the pot. Let everything simmer together for about 10 minutes or as long as you need to complete your rice-make sure to season with basil and oregano.
4. Remove from heat and mix in the bag of baby spinach, the heat from the soup will wilt the spinach perfectly.
And ta da! I keep the rice separate when I store it so that it doesn't soak up all the broth. I also like to serve with a few sprinkles of shredded mozzarella in the center.
I like to make such a big batch because I can freeze individual servings for later. They always come in handy for lunch when my fridge is running a little empty!