Name: Turkey Sausage and Navy Bean Soup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound sweet Italian turkey sausage links (about 4 links), sliced 1/2 inch thick; 1 large onion, chopped; 3 carrots, chopped; 1 fennel bulb, chopped, fronds reserved for topping; Kosher salt and freshly ground pepper; 2 teaspoons Italian seasoning; 2 15.5-ounce cans navy beans, drained and rinsed; 3 bay leaves, preferably fresh; 4 cups low-sodium chicken broth; 1 5-ounce package baby spinach (about 8 cups); Juice of 1/2 lemon

Directions

Heat the olive oil in a large Dutch oven or other pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned all over, about 6 minutes. Remove with a slotted spoon to a plate.
Add the onion, carrots, fennel and a pinch each of salt and pepper to the pot. Cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Stir in the Italian seasoning. Add the navy beans, bay leaves, chicken broth, 2 cups water, the sausage, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a steady simmer; cover and cook until reduced slightly, about 15 minutes.
Stir the spinach into the soup until wilted. Add the lemon juice; season with salt and pepper. Discard the bay leaves. Divide the soup among bowls and top with fennel fronds.

Photograph by Andrew Purcell

Turkey Sausage and Navy Bean Soup

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