Last night was our second night back at home after a week visiting family. The first night, we went out to one of our new favorite (and nearby) places, since we had nothing to make and no energy to make anything! That night, we slept well, and in the morning, we met up with friends at a nearby farmer’s market – Ripe. We had eaten all of our produce before leaving town, and – I must admit – we went a little crazy buying produce at the market yesterday. We ended up with a colorful haul – purple & romanesco cauliflowers, carrots in various shades of orange, yellow, and purple, orange beets (the farmer corrected me and said they are “golden” beets – whatever!), red leaf lettuce, spinach, watermelon radishes, potatoes, tomatoes, tangerines, and sweet potatoes. Whew!
After lunch out, I wasn’t feeling well. Plus, the day was cool and gloomy. My remedy? Soup, of course! And I wanted to make something to incorporate at least some of our farmer’s market produce, too.
So, I did some online searching, and came across this recipe from the alaskafromscratch blog. I had almost all of the ingredients on-hand (I had to adapt the recipe a bit to fit what I had), so I thought I would give it a try. The result? It was truly fantastic, and it was just what I needed last night. John loved it, too! We are definitely looking forward to leftovers!
White Bean Soup with Spinach, Sweet Potatoes, and Turkey Sausage
Adapted from alaskafromscratch blog
Serves 6 (about 1 cup per serving)
1 Tbsp olive oil
14 oz smoked turkey sausage, sliced (I used 1 pkg Hillshire Farm turkey lit’l smokies – whole)
1 onion, chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes
20 oz sweet potatoes. peeled and cubed (cut into about 1/2-inch cubes) – about 1 large potato or two medium
4 cups low sodium chicken broth
1 14.5 oz can white beans, rinsed and drained
1 tsp fresh oregano, chopped
2 cups fresh spinach, washed, stemmed, and chopped
salt & pepper to taste, if needed
1. Heat oil in large saucepan or dutch oven over medium-high heat. Brown the sausage all over, about 5 minutes. Turn heat down to medium, then add onions and cook for about 2 minutes or until translucent. Add the garlic and red pepper flakes, cooking another minute until fragrant.
2. Add the sweet potatoes, chicken broth, and beans and bring the mixture to a simmer. Simmer for about 10-12 minutes or until potatoes are tender (pierce with a fork to check). Stir in the oregano and spinach, cooking until the spinach just wilts. Check seasoning, and add additional salt or pepper if needed. Serve hot.
Total Fat: 8.0 g
Saturated Fat: 2.3 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 1.7 g
Cholesterol: 33.3 mg
Sodium: 750.6 mg
Potassium: 410.3 mg
Total Carbohydrate: 41.4 g
Dietary Fiber: 8.1 g
Sugars: 6.9 g
Protein: 18.8 g