Spicy Italian White Bean & Sausage Soup

This soup is creamy, slightly spicy and full of nutritious goodies. With lots of protein and complex carbs, it’s the perfect lunch to pack or an easy weeknight meal.

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 large peppers (red, orange or yellow), chopped
• 2-3 carrots, chopped1 pound of hot turkey sausage, bulk or if using links, casings removed
• 2 tablespoons fresh sage, minced
• 2 tablespoons fresh rosemary, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 cups chicken stock (or broth)
• ½ cup almond milk (or fat-free half & half)
• 1 14oz can of petite-diced tomatoes in their juice
• Three 15-ounce cans Cannellini beans, drained & rinsed (beans from one can set aside)
• 1 container of fresh baby spinach
• ½ cup almond milk (or fat-free half & half)
• ¼ up freshly grated Parmesan cheese, for garnish

1. In a stockpot heat the olive oil over medium heat. Add onions, garlic, red pepper, and carrots and sauté until onions are tender.
2. Stir in the sausage and cook until it is no longer pink. Add the sage, rosemary, red pepper flakes, salt, and black pepper.
3. Stir in the chicken stock and tomatoes. Bring the mixture to a boil, and reduce the heat and simmer for 10-15 minutes.
4. With a fork, coarsely mash the beans from one can. Add them to the soup mixture. Stir in the remaining two cans of beans, and the milk. Allow the soup to simmer for 10 minutes.
5. Put fresh spinach into each bowl just before serving, then ladle soup over it. Sprinkle the soup with some freshly grated Parmesan cheese.