White Bean Soup With Sausage and Fall Vegetables
This hearty bean and sausage soup is a symphony of autumn flavors, and it's the perfect dish to enjoy on a cold fall or winter day.
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, chopped, about 2 cups chopped
- 2 large bay leaves
- 1 cup chopped celery
- 1 cup diced carrot
- 3 cloves garlic, minced
- 3 cups cubed butternut squash
- 8 ounces diced ham
- 12 ounces sliced sausage, such as chicken apple or a spicy andouille sausage
- 6 cups chicken stock, unsalted or low sodium, or more, as needed
- 2 cans, 14.5 ounces each or 1 large can (28 ounces) chopped or diced tomatoes with juice
- 1 scant teaspoon dried leaf thyme
- 2 cans great northern or navy beans, drained, rinsed
- 1 to 1 1/2 cups chopped frozen spinach or about 8 ounces fresh chopped spinach
- salt the freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion; cook until the onion is just softened. Add the bay leaves, celery, carrot, ham, and sausage and cook, stirring, for another 4 to 5 minutes, until the sausage and ham are lightly browned. Add the minced garlic and cook for 1 minute longer.
- Add the winter squash or pumpkin to the pot along with the chicken broth, tomatoes, and thyme. Bring to a simmer. Reduce heat to low and simmer, uncovered, for about 45 minutes.
- Add the drained beans and the frozen spinach. If the soup is too thick, add more stock. Cook for about 10 minutes longer.
- Taste and add salt and pepper, as needed.
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