French-inspired · dinner
Sausage and White Bean Soup
A quick, hearty chicken sausage soup that uses leftover tomatoes and cucumber-free pantry staples midweek.
- Total time
- 30 min
- Serves
- 3
- Est. cost
- $15
Ingredients
For 3 servings
Meat & poultry
- fully cooked chicken sausage1 package
Cans & jars
- cannellini beans2 can
- chicken broth4 cup
Produce
- baby spinach1 package
- diced carrot1 package
- garlic2 clove
Bakery
- crusty bread1 piece
Pantry & grains
- olive oil1 tbsp
Spices
- dried thyme1 tsp
- salt½ tsp
Method
- 1
Slice sausage into coins and brown in oil in a pot over medium-high, 4 minutes.
- 2
Add carrots and minced garlic; cook 3 minutes.
- 3
Add broth, drained beans and thyme; simmer 12 minutes.
- 4
Mash some beans against the pot to thicken.
- 5
Stir in spinach until wilted, 1 minute; season with salt.
- 6
Serve with warm crusty bread.
Kitchen note
Leftovers thicken overnight; thin with a splash of broth when reheating.Approximate per serving: 520 calories, 34g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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