No votes yet
Active time
15 minutes
Total time
20 minutes
4 Servings

2 teaspoons olive oil

1 link cooked Italian-style chicken sausage

2 large carrots, chopped (about 1 cup)

½ large onion, chopped (about 1 cup)

2 cloves garlic, minced

4 cups chicken broth

½ teaspoon Italian seasoning

½ teaspoon black pepper

2 (15-ounce) cans Great Northern, Navy, or other white beans, drained and rinsed

1 6-ounce bag baby spinach (or 2 cups shredded raw spinach, packed)

  1. Heat the oil in a large saucepan or soup pot, and sautee sausage briefly to brown. Remove from pan, and sautee carrots, onions, and garlic for about 5 minutes, stirring frequently.
  2. Add the broth, Italian seasoning, pepper and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
  3. Using a blender wand, puree some of the soup. (If you’re using a regular blender, take out about two cups, puree, and return to pot.) It’s up to you how much to puree: Do you like your soup thick or thin?
  4. Add sausage chunks back in, and simmer recombined soup for 5 more minutes.
  5. Turn off heat. Add spinach and stir until spinach wilts in the hot soup.

An Oldways recipe and photo (Cynthia Harriman)


Calories: 185
Protein: 15 grams
Fat: 23 grams
Saturated Fat: 6 grams
Fiber: 14 grams
Sodium: 332 mg.

Yield: 4 Servings

Review this Recipe