I’m having such a soup moment.
Well, really a soup year because I’ve had soup for dinner more times this year than anything else. I mean, cold weather just goes with soup. It was cold yesterday…but now it’s hot again outside (insert dramatic crying emoji).
Why are we talking about the weather?
So pretty much any night when I don’t know what to cook…soup. Or tacos. It’s a hard choice. But I just follow my heart/tastebuds and they lead me to what I need.
If it’s a soup night, I raid my fridge/pantry for the necessary soup components: 1) cheese [:)], 2) broth, 3) beans, 4) vegetable of some sort.
The great thing about soup is that practically anything in your fridge that is near death can go into it and turn into something completely delicious. Oh you have a head of broccoli that is a day away from a trashcan destiny? Then put it in this soup! This soup doesn’t call for brocolli, but that’s fine. Any vegetable will do. Question: Why do I always want to spell ‘broccoli’ like ‘brocolli’…can we change the spelling?
Now this soup is very speedy quick to make, which is nice if you get home and your stomach/husband’s stomach is ready to dinner ASAP.
Into a pot goes a pile of garlic, apples (for a bit of sweetness!) and chicken sausage. I used a spinach-feta chicken sausage, but any chicken sausage will do. Or if you lean towards the vegetarian side of things, you could leave out the chicken sausage completely. Add in a handful of spinach and a nice sprinkle of parmesan and voila…dinner.
Parmesan Bean and Chicken Sausage Soup
Yield: serves 4-5
Total Time: 30ish minutes
2 cooked chicken sausage links (I used these)
1/2 an apple, chopped into 1/2" cubes
3 tablespoons olive oil
2, 150z cans cannellini beans, rinsed and drained
1 1/2 cups spinach (aka 2 big handfuls)
3 large garlic cloves, minced
4 cups low-sodium chicken broth
1/2 teaspoon black pepper
scant 1/4 teaspoon salt
1/2 cup grated parmesan
toppings: chives, parmesan, crumbled pita chips
Add olive oil to a pot and heat over medium. Add in chicken sausage and apples and cook, stirring frequently, for 8 minutes. Stir in garlic and cook until fragrant, about 1 minutes. Now stir in beans and spinach. Add in broth, salt and pepper and bring soup to a boil, them reduce to a simmer for 15 minutes. Turn off heat. Stir in parmesan cheese. Serve topping with chives, more parmesan and pita chips.