ARUGULA, WHITE BEAN AND TURKEY SAUSAGE SOUP

Published on: 05/27/2020

ARUGULA, WHITE BEAN AND TURKEY SAUSAGE SOUP

This tasty arugula, white bean, and turkey sausage soup could be made the morning of your summer outing, or quickly prepped when back home. The leftovers are also a satisfying snack to grab, or do very well in a to-go container. Just as yummy consumed outside, at sunshine temperature.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Servings 6

Ingredients
  

  • 3 Tablespoons olive oil
  • 3 garlic cloves minced
  • 1/2 teaspoons crushed red pepper flakes
  • 4 lean turkey sausage sliced into bite size pieces
  • 2 cups vegetable broth low sodium
  • 1 can white beans rinsed and drained
  • 1 15- ounce can of diced no-salt tomatoes drained
  • 1 pound arugula you could go for spinach or watercress, if preferred
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • In a medium pot, heat olive oil.
  • Add turkey sausage slices and cook for 5–6 minutes, until cooked through.
  • Remove and keep warm.
  • Add garlic and pepper flakes to pan and cook for about 4 minutes, or until garlic is slightly browned.
  • Add stock, arugula, beans and cooked sausage.
  • Simmer for 5 minutes.
  • Add salt and pepper to taste.
  • Serve is small bowls with a sprinkling of Parmesan cheese on top.

Notes

​Makes 6 servings.

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