SHOP OUR DELIVERED BUNDLES NOW

How To Make: Hearty Smoked Sausage & White Bean Soup

Let’s face it: It’s cold out. What we all want and need right now is a warm, comforting bowl of soup at the end of a long day and we’re pretty sure we’ve got just the right recipe.

Try our recipe for chef created Hearty Smoked Sausage & White Bean Soup. It’s easy to make plus, it’s meaty.

Step one: Go to Longo’s or to a VG Meats store and stock up on delicious smoked all-beef sausages. I popped over to my nearby Longo’s and got everything I needed for the recipe. Cannellini beans, diced tomatoes, spinach, onions, herbs and more, were all easy to find and locally sourced.

Once you’re back home and have your ingredients assembled, it’s time to get chopping! Dice your onions, mince your garlic and slice your sausages. Heat some oil in a large pot over medium heat and get your sausage in there. While it is already smoked, you still want to heat it and get some nice colour – about 5-7 minutes, stirring occasionally. Next, add in your diced onion and minced garlic and cook in the same pot about 2-3 minutes until soft and fragrant but not burnt.

Your house should now be starting to smell amazing. Throw in 2 bay leaves, herbed de provence, diced tomatoes, cannellini beans and broth. Stir, cover your pot, and bring to a boil.

Once your pot is boiling, reduce the heat to low and let your soup simmer for 25-30 minutes. Remove your bay leaves and give it a good stir. While this is happening, start prepping your spinach. You have a few options here: you can absolutely throw in your spinach leaves whole, directly into the soup and stir them in. They will wilt quickly and add beautiful colour and nutrients. I decided to get a bit fancy and did a spinach “chiffonade” to top each individual bowl of soup. Simply roll up your spinach, and slice thinly and voila! Fancy spinach.

At this point you are probably starving and dying to try this incredible soup. Feel free to top with a dollop of sour cream, a sprinkle of parmesan or a dash of hot sauce, and enjoy:)

Happy MEATing!