Shelly's Recipe

PEASANT SOUP

Category: Soups

8 oz fully cooked smoked turkey sausage
2 medium carrots, peeled
1/2 cup chopped onion
2 garlic cloves, pressed
1/4 tsp ground black pepper
3 cans (14 oz) reduced-sodium chicken broth
2 cans (15.5 oz) Great Northern or cannellini beans, drained and rinsed
1 pkg (6 oz) fresh baby spinach leaves (about 4 cups)

Slice sausage in half lengthwise and then crosswise into 1/4-inch slices. Slice carrots crosswise into 1/4-inch rounds. Heat a Dutch oven over medium-high heat until hot.

Add sausage, carrots, onion, garlic and black pepper; cook and stir 5-6 minutes or until vegetables are crisp-tender. Add chicken broth; cover and bring to a boil. Remove from heat; stir in beans and spinach. Cover soup and let stand 3 minutes before serving. Serves 6