White Bean and Sausage Soup
Make this white bean soup recipe in under 30 minutes. Inspired by Judy Kim
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 lb bulk sweet Italian sausage
- 1 medium size white onion coarse dice
- 1 teaspoon fennel seeds
- 1 cup dry white wine
- 2 cups marinara sauce
- 32 oz reduced-sodium chicken broth
- 1 cup small pasta shells
- 1 14 oz can cannellinii beans rinsed and drained
- 2-3 cups baby spinach a few handfuls
- salt and pepper
Heat large soup pot or skillet over medium high heat and brown sausage, using a wooden spoon to break it up. Add onion and fennel, saute for about 4 more minutes until onion is soft. Add wine to pan and delglaze, using wooden spoon,.
Add marinara and chicken broth, bring to low simmer and cook for 5 minutes, stirring occasionally. Add pasta and cook to desired consistency. Stir in beans, add salt and pepper to flavor.
Just before serving, stir in baby spinach until wilted and then ladle into serving bowls and serve immediately.
Save some fat calories and use a turkey Italian sauasge. We love the turkey Italian sausage from Aldi!
Calories: 462kcal | Carbohydrates: 33g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1190mg | Potassium: 740mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1291IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 4mg