Spinach and Sausage White Bean Soup
I love soups. I know that not everyone does, but they are like comfort food for me. This spinach and sausage white bean soup is a nice cold-weather meal. 
Of course having soups made ahead and in the freezer means that this can be an “any weather” soup. I don’t put the spinach in until the day of cooking because I find it has the wrong texture if it is frozen with the rest of the ingredients first.
Spinach and Sausage White Bean Soup:
- 14 oz. smoked sausage
- 8 cups vegetable broth
- 3 cloves of garlic, minced
- ½ medium onion, diced
- 2 Tbsp. olive oil
- 19 oz. can cannellini beans, undrained
- ¼ tsp. salt
- ½ tsp. pepper
- 1 tsp. oregano
- 1 tsp. thyme
For the day of cooking:
- 2 cups rotini pasta
- 2 cups spinach, roughly chopped
In a skillet, heat 2 Tbsp. olive oil over medium heat. Chop the smoked sausage into ½-1 inch thick slices. Cook the sausage over medium heat, 6-7 minutes, stirring frequently, until they are cooked through and beginning to crisp on all sides.
When they have cooled slightly, place the cooked sausage pieces in a large resealable freezer bag. Add chopped onions and minced garlic. Pour in vegetable broth, and add cannellini beans and their liquid. Add in the seasonings. Remove excess air from the bag, seal, and freeze.
On the day you want to eat this, take the bag out of the freezer to thaw. Place the bag contents in a large pot. Bring it to a boil on the stovetop.
Add in pasta. Boil for another 5-7 minutes, until pasta is al dente. Add the spinach and cook for 1-2 minutes more. Serve hot.
If you want, you can sprinkle with some shredded Parmesan cheese and a bit of freshly ground pepper.
Check out some of our other favorite make-ahead soups:
Hearty Sausage and Zucchini Soup 
- 14 oz. smoked sausage
- 8 cups vegetable broth
- 3 cloves garlic minced
- ½ medium onion diced
- 2 Tbsp. olive oil
- 19 oz. can cannellini beans undrained
- ¼ tsp salt
- ½ tsp pepper
- 1 tsp oregano
- 1 tsp thyme
- 2 cups rotini pasta
- 2 cups spinach roughly chopped
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In a skillet, heat 2 Tbsp. olive oil over medium heat. Chop the smoked sausage into ½-1 inch thick slices. Cook the sausage over medium heat, 6-7 minutes, stirring frequently, until they are cooked through and beginning to crisp on all sides.
-
When they have cooled slightly, place the cooked sausage pieces in a large resealable freezer bag.
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Add chopped onions and minced garlic. Pour in vegetable broth, and add cannellini beans and their liquid. Add in the seasonings. Remove excess air from the bag, seal and freeze.
-
On the day you want to eat this, take the bag out of the freezer to thaw. Place the bag contents in a large pot. Bring it to a boil on the stovetop.
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Add in pasta. Boil for another 5-7 minutes, until pasta is al dente. Add the spinach and cook for 1-2 minutes more. Serve hot.
If you want, you can sprinkle with some shredded Parmesan cheese and a bit of freshly ground pepper.
