Name: Spicy Sausage and White Bean Soup
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 pound hot turkey or Italian sausage, casings removed, chopped; 1 large onion, finely chopped; 2 large peppers (red, orange, or yellow), finely chopped; 2–3 carrots, finely chopped; 4 garlic cloves, finely chopped; 2 tablespoons finely chopped sage; 1 tablespoon finely chopped rosemary; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon red pepper flakes; 4 cups homemade chicken stock or low-sodium chicken broth; 1 14-ounce can petite diced tomatoes; 3 15-ounce cans cannellini beans, drained, rinsed; ½ cup unsweetened almond milk; 1 pound baby spinach; ¼ cup grated Parmesan

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Shay Harrington

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

Recipe notes