Pull up your boot straps kiddos, it’s finally fall in Southern California. I’ve stocked up on seasonal candles, crockpot recipes and baby pumpkins so even if Helen Keller came to visit, she’d know what time it was in our house. BOOM.
Tonight was perfect for a simple soup that is one of my favorites – inspired by Cooking Light – this one pot White Bean and Turkey Sausage Ragout with Tomatoes, Spinach and Zucchini can be whipped up in less than 30 minutes. As with all soups, it gets better with age – so you’ll be happy to know it feeds four with leftovers for lunch the next day.
- 1 tablespoon olive oil
- 1 medium chopped onion
- 6 (4-ounce) links spicy italian turkey sausage, removed from casings and crumbled
- 1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
- 5 garlic cloves, peeled and crushed
- 1 large bunch of spinach, chopped
- 2-3 cups of chicken broth (depending on how soupy you want it)
- 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground thyme
- 1.5 teaspoon cumin
- Heat oil in a large skillet over medium-high heat.
- Sauté onion and sausage 4 minutes or until sausage is browned.
- Add zucchini and garlic; cook 2 minutes.
- Add spinach and remaining ingredients; bring to a boil.
- Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.
- Serve immediately.
One response to “The Perfect Fall Soup”
I made this last night for company and it *may* have changed my life. It was so easy and super delicious…I only wish I had more leftovers. Love keeping up on your life & food adventures, Courtney! Good luck in Austin…hope to see you, since I’m in town often!