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White Bean and Chicken Sausage Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 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

Instructions

  • 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.