White Bean and Chicken Sausage Soup
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 1 tablespoon extra virgin olive oil
- 1 pound chicken sausage links caseings removed
- 2 celery stalks diced
- ½ cup diced yellow onion
- 3 garlic cloves minced
- ¼ teaspoon red pepper flakes or more if you like a little kick
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 15 ounce cans Great Northern beans, drained and rinsed
- salt and pepper
- 2 carrots peeled, Blade D, noodles trimmed
- 4 cups baby spinach
Heat the olive oil in a large saucepot over medium high heat. Once oil is shimmering, add the sausage, crumble with a wooden spoon, and cook for 5 minutes or until browned. Using a slotted spoon, set aside the sausage on a plate. Immediately add in the celery, onion, garlic, and red pepper flakes and let cook for 5 minutes or until onions are translucent. Add the chicken broth, water, oregano, bay leaves, beans, sausage, season with salt and pepper, and bring to a boil. Once boiling, reduce heat to medium low and let cook for 15-20 minutes or until sausage is no longer pink on the inside. Stir in the carrot noodles and spinach and cook for 5 minutes or until carrots are al dente. Serve with crusty bread.