1 14-oz. turkey kielbasa or other smoked sausage, cut into 2-inch pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
3 cups low-sodium chicken broth
2 15-oz. cans cannellini beans, rinsed and drained
4 cups baby spinach
Salt and pepper
How to Make It
In a pot, warm olive oil over medium heat. Add sausage and cook, stirring, until browned all over, about 5 minutes. Transfer to a paper towel-lined plate. Discard all but 1 Tbsp. of fat from pot. Add onion and garlic, and cook, stirring often, until soft, about 3 minutes.
Return sausage to pot and add chicken broth, 3 cups water and beans. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in spinach until wilted, 1 to 2 minutes. Season with salt and pepper and serve hot.
This soup was excellent. I used collard greens instead of the spinach. Any greens would be fine. I also would cut the sausage into smaller pieces so it would be bite-sized. More seasonings should be to your taste and would certainly not hurt. The beans were delicious in the broth. Everyone in the family enjoyed this soup.