What do you make when it’s summertime but the cool temperature and rain makes it feel like the start of autumn? You make a hot and hearty soup. And that’s just what Nelson did today. Actually, he would have made this even if it was a warm and sunny day, just because he was craving a nice healthy soup.
This really was perfect for the day we had. It truly hit the spot and warmed me up. I’m actually not crazy about beans, but since I was a young child, I’ve always managed to enjoy beans in soups like this–filled with potatoes, carrots, and greens. Maybe that’s why I still love soup like this today; because it brings me back to my childhood. Maybe I just love it because it’s delicious and it’s an easy way to eat healthy.
Nelson loved this one with cheese, but I preferred mine without. We agree on most things, but cheese isn’t one of them.
We hope you enjoy…whatever the weather 😉
- 2 tbs olive oil
- 1.5 pound Italian sausage (casings removed and crumbled apart)
- 3 clove garlic minced
- 6 cups chicken broth
- 28 fl oz diced tomatoes (1 can)
- 1 cup sliced carrots
- 38 fl oz red kidney beans (2 cans)
- 2 small zucchini cubed
- ½ tsp freshly ground black pepper
- 1 tsp course sea salt
- 10 oz baby spinach (2 small clamshell packages)
- Sharp shredded cheese (optional for adding over each serving)
- In a large pot, brown sausage and garlic in olive oil.
- Add broth, tomatoes, carrots and simmer for 15 minutes.
- Add beans with liquid, zucchini and season with salt and pepper. Simmer for another 15 minutes covered.
- Shut off heat, add spinach and replace the lid (it'll look very full, this is okay).
- After 10 minutes, stir and serve hot.