1 Whole Small Sweet Potato/yam, Peeled And Chopped
4 cups Chicken Broth
2 cans (14 1/2 Oz. Size) White Beans, Rinsed And Drained
1 teaspoon Fresh Oregano, Chopped
2 cups Fresh Spinach, Chopped
S & P
1 Lemon for squeezing over top
Instructions
Into a Dutch oven or large pot over medium-high
heat, add the oil. Add the sausage and brown it
nicely on both sides (the key to getting a nice
deep broth and depth of flavor is to get some good
color on the sausage and beautiful brown bits on
the bottom of the pan at the beginning).
Turn down the heat to medium and add the onions to
the pan, cooking 2 minutes or until translucent.
Add the garlic and red pepper flakes, cooking
another minute until fragrant. Add the sweet
potatoes, chicken broth and beans and bring the
mixture to a simmer. Reduce heat to medium-low and
simmer for about 10 minutes or until the potatoes
are tender.
Stir in the oregano and spinach, cooking until the
spinach just wilts. Season with salt and pepper (I
was generous with the pepper) to taste and remove
from the heat. Squeeze some fresh lemon juice into
the soup right before serving. Great with toasted
sliced bread on the side.
Originally Submitted
6/2/2014
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