This soup is super flavourful and has a nice spicy sausage, great on a cold fall or winter day!
With the end of fall and all the tomatoes that we had this year, I have been cooking meals that are mostly tomato based. This soup is a nice change! It is once again super easy to make and full of flavour.
Add the olive oil and diced onion to a medium pot. Cook to soften the onion. To it add your chopped celery. I generally will slice the celery lengthwise before chopping and then I don’t have to worry about dicing the celery. Quick meals for me mean that I don’t want to focus to much on the slicing and dicing!
Dice the green pepper and add to the pot. Cook the onion, celery, and pepper for about 2 minutes. I don’t time this, it cooks as long as it takes me to cut up the carrots! Dice your carrots and add to the pot. Stir, then add in the quartered and sliced zucchini (if you are a regular follower you will likely have noticed that onion, carrots and zucchini are staples in most of my recipes).
Add 4 cups of water, 2 bay leaves and a teaspoon of dried oregano. Stir. Bring soup to a boil. Reduce heat and add the frozen, chopped spinach and one can of drained and rinsed white kidney beans (or navy beans if you like). Let the soup simmer on low heat.
Note: you can also use fresh spinach. If you are using fresh add it after all the vegetables are cooked. If it is fresh, you only want to wilt it not cook it!
Meanwhile, slice 5 – 6 hot sausages and cook in a large frying pan on medium high heat, stirring often. You want the sausages to brown nicely but not too fast as they need to be fully cooked before adding to your soup.
Once the sausages are cooked add them to your soup. If you want, it is nice to use a white wine to de-glaze the frying pan to add extra flavour to your soup. Pour 1/4 – 1/2 cup of white wine into the hot frying pan and stir to remove any bits stuck to the pan. Add this to your soup and stir.
Serve hot and enjoy!
- 1 tbsp olive oil
- 1 large onion, diced
- 1 green pepper, diced
- 3 stalks celery, diced
- 2 large carrots, diced
- 1 large zucchini, quartered and sliced
- 1 tbsp chicken boullion
- 4 cups water
- 1 pkg (300g) frozen chopped spinach (or 2 - 3 cups fresh spinach)
- 1 can white kidney beans (or navy beans), drained and rinsed
- 2 bay leaves
- 1 - 2 tsp dried oregano
- 5 - 6 spicy beef sausage, sliced
- 1/4 - 1/2 cup white wine
- In a medium pot on medium heat, add olive oil and diced onion and diced celery. Stir, cook to soften.
- Add diced green pepper and stir.
- Add diced carrots and zucchini.
- Pour in 4 cups water and add 1 tbsp of chicken bouillon (if you are using a different brand of bouillon you may need to add more or less depending on the flavour).
- Stir and add spices. Bring to a boil.
- Reduce heat to low, add frozen spinach and beans. Let simmer until the vegetables are cooked.
- In a frying pan, add sliced sausages and cook over medium high heat until cooked through and the sausage is nicely browned. Add cooked sausage to soup.
- To de-glaze the frying pan, add your white wine to the hot pan, stir and add to soup.
- Serve hot.
- If using fresh spinach: add 2 - 3 cups fresh spinach instead of frozen. Add the fresh spinach to the soup AFTER all the vegetables are cooked and just before serving. The spinach only needs to wilt in the hot soup - you do not want to cook it.