Hello cold weather! It is finally starting to feel like winter out here in California. Just this week we finally have some back to back days of rain and some serious wind going on and I freaking love it! It’s the kind of weather that just makes you want to wrap yourself in a heavy blanket and eat hearty bowls of soup all day long. This soup recipe is awesome because there is so much good flavor and it is really filling, and best of all, it is one of those meals that you can have on the table in 20 minutes. You do not have to be a well-versed chef to make this. You are basically just adding ingredients to a pot and letting your stove do the rest of the work. Sounds like the perfect lazy rainy-day meal to me!
Note: If you have a busy week ahead, chop the onion, carrots, and celery over the weekend and store in a container or a zip loc bag so they are ready to go!
INGREDIENTS
1 tbsp olive oil
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, chopped
6 c chicken broth
2 (15-ounce) cans Great Northern beans, drained and rinsed
1/2 tsp dried oregano
2 bay leaves
salt and pepper
3 c baby spinach
STEPS
- Heat the olive oil in a large pot over medium high heat.
- Add the sausage to the pot and cook until lightly browned, about 3-4 minutes making sure to stir occasionally.
- Add the garlic, onion, carrots, and celery to the pot and cook for another 3–4 minutes making sure to stir occasionally.
- Add the broth, beans, oregano, bay leaves, salt and pepper to the pot and bring to a boil.
- Reduce the heat to medium low and allow it to simmer for 8–10 minutes.
- Add the baby spinach to the pot and continue cooking for another 1-2 minutes or until the spinach has wilted.
- Ladle into bowls and enjoy!
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