Turkey Sausage and Navy Bean Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 550
- Total Fat
- 22 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 68 milligrams
- Sodium
- 1703 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 13 grams
- Sugar
- 9 grams
- Protein
- 38 grams
- Total: 40 min
- Active: 20 min
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.