Sunday, September 11, 2011

Hearty Tomato, Sausage and Bean Soup

4 chicken sausages cut once lengthwise and into approximately ¼ inch pieces (I absolutely love Trader Joes all natural roasted garlic chicken sausage; I have also used the jalapeno chicken sausage which is amazing if you want a little more spice to your soup!)
1 28-ounce can diced tomatoes in tomato juice
1 15-ounce can Cannellini beans (I love these, but feel free to use red kidney beans; I am sure these would be delicious as well)
1 heaping tablespoon tomato paste
2-3 cups fresh spinach
1 bunch fresh basil chopped (about ¼ cup)
4 ounces baby bella mushrooms cut into ¼ inch thick pieces
2 large cloves garlic crushed
1 yellow onion chopped
1-2 teaspoons dry rosemary
1 teaspoon dry oregano
A few shakes red hot pepper flakes
1-tablespoon olive oil
2 cups Chicken broth (I like the organic, low sodium, fat-free chicken broth at Trader Joes)
Salt and pepper to taste

Sautee chopped onion and crushed garlic in olive oil.  Once onions are slightly browned, add rosemary, oregano, and red hot pepper flakes and mix.  Next, add chicken sausage and sauté for a few minutes.  Once sausage is slightly browned, add mushrooms and continue to sauté for approximately 4-6 minutes (I like my mushrooms browned but not overcooked so that they are a little crunchy).   Add diced tomatoes, Canellini beans, chicken broth, and tomato paste and stir.  Once boiling, add spinach, basil, salt and pepper to taste and stir.  Return to a boil and then reduce heat to medium, cover with lid and allow to simmer for approximately 25-30 minutes.  Serve topped with grated Parmesan or cheddar cheese. 

This soup is really delicious and I hope you enjoy it!    


Sarah E said...

All I can say is -- amazing dish right there. Hearty, yet light! Yum!

Solmaz said...

Glad you liked it! I love this stew - it's especially perfect for this time of year as the weather is getting colder.