I feel like I am truly living my best life during the fall/winter because I freaking LOVE soup. Gimmie ALL the soups! This one is another favorite to add to the list and I would dare to say it is generally on the healthier side!
- Italian Sausage (Ground)
- Minced Garlic
- 1-2 cans of Italian Diced Tomatoes
- 1-2 cans of White Northern Beans
- 1 can of Beef Broth
- 1/2 can of water (use broth can)
- 1 package of Frozen Chopped Spinach
- 1 package of Matchstick Carrots
- Salt & Pepper (to taste)
- Crushed Red Pepper (optional)
- Parmesan Cheese
This meal can be done in a CrockPot or a large stock pot depending on the time you have available. My sister has this dutch oven by chef Ayesha Curry that she uses all the time and it is GREAT quality.
Cook the ground Italian sausage until it is no longer pink. I typically do this with a little bit of olive oil and about a Tablespoon of minced garlic. Combine all other ingredients into the CrockPot or stock pot. I typically only use about 1/2 to 3/4 of the package of carrots.
*I use two cans of the tomatoes and beans because I like to make a large batch of this soup. It freezes really well and makes great leftovers.*
Let the soup simmer/cook for however long you have available. I’ve had it cook for 8 hours or 45 minutes. It still taste great either way! Top with parmesan cheese and serve with a caesar salad and garlic bread!