Navy Bean Soup with Sausage and Spinach
Ingredients
-
1
Tbsp
olive oil
-
14
oz
smoked sausage
-
1
medium
onion
-
2
cloves
garlic
-
½
lb
carrots (about 3)
-
3
stalks
celery
-
1
lb
dry navy beans
-
1
whole
bay leaf
-
1
tsp
dried thyme
-
½
tsp
dried rosemary
-
to taste
freshly cracked pepper
-
8
cups
water
-
3
cups
fresh baby spinach
-
½
Tbsp
salt
-
1
tsp
apple cider vinegar
Instructions
- Soak the beans overnight in a bowl of cool water.
- Slice the sausage and sauté it in olive oil until browned, then drain excess fat.
- Dice the onion, carrot, and celery, and mince the garlic; add them to the pot and sauté for about five minutes.
- Drain and rinse the soaked beans, then add them to the pot with the bay leaf, thyme, rosemary, pepper, and water.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer for two hours with the lid on.
- Smash some of the beans against the pot to thicken the soup, then stir in the spinach until wilted.
- Season with salt and stir in the apple cider vinegar before serving.
Nutrition Facts (estimated)
Servings
8
Calories
379
Total fat
16.01g
Total carbohydrates
40.54g
Total protein
19.51g
Sodium
940.93mg
Cholesterol
0mg
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