2 tablespoons olive oil
1 pound hot Italian sausage, casings removed, chopped
1 large onion, finely chopped
2 large peppers (red, orange, or yellow), finely chopped
2–3 carrots, finely chopped
4 garlic cloves, finely chopped
1 tablespoons finely chopped thyme
1 tablespoon finely chopped rosemary
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
4 cups low-sodium chicken broth
1 14-ounce can petite diced tomatoes
2 15-ounce cans cannellini beans, drained, rinsed
½ cup unsweetened almond milk
1 pound baby spinach
¼ cup grated Parmesan
Heat oil in a large stockpot over medium.
Cook sausage, stirring occasionally, until browned, about 10 minutes.
Transfer sausage to a plate.
Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.
Add sage, rosemary, salt, black pepper, and red pepper flakes.
Stir in chicken stock, tomatoes and their juices, and reserved sausage.
Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.
Add 2 cans odf beans to sausage mixture.
Stir in almond milk and let simmer 10 minutes.
Divide spinach among bowls, then ladle soup over spinach.
Top soup with Parmesan.
Recipe by Holly Sander and adapted by Blog Chefs
© Souders Studios 2022