This soup is so perfect on a cold and rainy day like today. I love the hearty flavor and between the sausage and the beans it’s a filling meal. Just add some biscuits or a slice of homemade bread.
The recipe is from the Cook Once – Eat Twice Cookbook. It has all kinds of recipes that you can fix one day and turn into a different meal the next day. This is a great example. I make a big pot of beans one day and serve them with cornbread and then use the leftovers in a yummy pot of soup like this the next day.
- 8 oz. pork sausage
- ½ cup onion, chopped
- 2 (19 oz.) cans of Great Northern beans, rinsed and drained
- 2 cup fresh spinach, washed and chopped
- 1 (14 oz.) can chicken broth
- 1 tsp dried thyme
- ¼ cup Parmesan cheese, fine shredded
- Crumble the sausage into a soup pot, stir in the onion.
- Place the pot over medium heat.
- Cook the mixture for 5 minutes, stirring often, until the sausage is cooked.
- Add the beans to the pot and stir.
- Pour the chicken broth into the pot, add the thyme.
- Bring the soup to a boil then reduce the heat to low.
- Cover and simmer for 5 minutes.
- Stir in the spinach and continue cooking 5 minutes or until the spinach is wilted.
- Sprinkle with the Parmesan cheese before serving.
- Makes 4 servings.
Add some spiral pasta during the last 10 minutes of cooking time for a more filling dish.