Photo: Antonis Achilleos; Styling: Gerri Williams
Prep Time
15 Mins
Cook Time
45 Mins
Total Time
45 Mins
Yield
Serves 6

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

michiehardin's Review

gordr04
May 25, 2013
N/A

redjug's Review

redjug
December 30, 2011
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.

gordr04's Review

michiehardin
November 20, 2011
Very quick and easy/ I used Andouille sausage for extra flavor but it was still a little bland so I also added some Cumin, Sage and Paprika. Now it's a good soup for a cold night.