Lemons & Lunges » Soups http://lemonsandlunges.com abs are made in the kitchen Fri, 12 Dec 2014 03:43:18 +0000 en-US hourly 1 https://wordpress.org/?v=3.8.41 The Perfect Fall Soup http://lemonsandlunges.com/2013/10/31/the-perfect-fall-soup/?utm_source=rss&utm_medium=rss&utm_campaign=the-perfect-fall-soup http://lemonsandlunges.com/2013/10/31/the-perfect-fall-soup/#comments Thu, 31 Oct 2013 03:08:23 +0000 http://lemonsandlunges.com/?p=527

Turkey Sausage and Kale Ragout l Lemons & Lunges

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.

Turkey Sausage and Kale Ragout l LemonsandLunges 2

 

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White Bean & Turkey Sausage Ragout with Tomato, Spinach and Zucchini
Author: 
Recipe type: Dinner/Soup
Cuisine: Clean Eating
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This one pot dish gets better with time – but can be ready for start to bowl in thirty minutes
Ingredients
  • 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
Instructions
  1. Heat oil in a large skillet over medium-high heat.
  2. Sauté onion and sausage 4 minutes or until sausage is browned.
  3. Add zucchini and garlic; cook 2 minutes.
  4. Add spinach and remaining ingredients; bring to a boil.
  5. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.
  6. Serve immediately.
Notes
Can be served topped with Parmesan cheese and/or a side of crusty bread

 

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