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 celery, diced
- 1 cup carrot, diced
- 3 cloves garlic, minced
- 3 cups butternut squash, cubed
- 8 ounces ham, diced
- 12 ounces sausage, sliced, such as chicken apple or a spicy andouille sausage
- 6 cups chicken stock, unsalted or low sodium, or more, as needed
- 2 14.5-ounce cans tomatoes, chopped or diced
- 1 teaspoon dried leaf thyme
- 2 15-ounce cans great northern, or navy beans, drained, rinsed
- 8 ounces spinach, chopped
- 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.
Nutrition
Calories: 370kcalCarbohydrates: 24gProtein: 20gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 54mgSodium: 931mgPotassium: 848mgFiber: 3gSugar: 9gVitamin A: 11008IUVitamin C: 23mgCalcium: 84mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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