Spinach and Sausage White Bean Soup
Course: Soup
Keyword: spinach and sausage white bean 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
For cooking day:
  • 2 cups rotini pasta
  • 2 cups spinach roughly chopped
  1. 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.
  2. When they have cooled slightly, place the cooked sausage pieces in a large resealable freezer bag.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

If you want, you can sprinkle with some shredded Parmesan cheese and a bit of freshly ground pepper.