Serves: 4

• 2 tablespoons olive oil

• 1 pound hot turkey or Italian sausage, casings removed, chopped

• 1 large onion, finely chopped

• 2 large peppers (red, orange, or yellow), finely chopped

• 2–3 carrots, finely chopped

• 4 garlic cloves, finely chopped

• 2 tablespoons finely chopped sage

• 1 tablespoon finely chopped rosemary

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon red pepper flakes

• 4 cups homemade chicken stock or low-sodium chicken broth

• 1 14-ounce can petite diced tomatoes

• 3 15-ounce cans cannellini beans, drained, rinsed

• ½ cup unsweetened almond milk

• 1 pound baby spinach

• ¼ cup grated Parmesan

• Step 1 Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.
• Step 2 Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.
• Step 3 Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir in almond milk and remaining 2 cans of beans; let simmer 10 minutes.
• Step 4 Divide spinach among bowls, then ladle soup over spinach. Top soup with Parmesan.
  
   

What You'll Need