Spinach, Sausage and White Bean Soup

Loaded with flavor, this nourishing spinach and bean soup is enhanced by the rich taste of sausage. Serve with crusty bread and a salad for a satisfying one-dish meal.


1/2 pound Italian sausage
2 teaspoons olive oil
2 (15 ounce) cans Great Northern beans, rinsed and drained
3 (14.5 ounce) cans low sodium chicken broth
1 (14.5 ounce) can diced tomatoes
1 clove garlic, minced
1 (16 ounce) package frozen chopped spinach
1/2 teaspoon dried marjoram
salt and pepper to taste
shavings of Parmesan cheese for garnish


Place sausage in a small covered skillet with about 1/4-inch water. Bring to a boil and steam over a low heat for 3-5 minutes. Add more hot water if necessary. Remove sausage from pan and cut into 1/2-inch pieces. Discard water. In the same skillet heat olive oil. Add sausage slices and cook until browned, about 3 minutes, turning often.

In a large saucepan, combine cooked sausage with remaining ingredients, except Parmesan cheese. Bring to a boil, reduce heat and simmer 10 minutes.

To serve, ladle soup into bowls and top with Parmesan cheese shavings.

Serves: 6-8

golden blossom honey product