Servings: 4 people
- 2 tbsp olive oil
- 1 lb Italian turkey sausage casing removed and crumbled
- 1 med onion chopped
- 2 cloves garlic chopped
- 1 pinch red pepper flakes
- 4 cups chicken stock
- 1 15oz can cannellini beans (drained and rinsed)
- 1 tsp oregano
- 1 Bay leaf
- 1 bag baby spinach
- 1 tbsp lemon juice
- Salt and pepper to taste
- Parmesan cheese as garnish
Heat 1 tbsp oil in a pan.
Add the sausage and cook until no longer pink (about 6 minutes) then set aside
Heat the other tbsp of oil in the same pan.
Add the onion and sauté until tender, about 5 minutes.
Next, add the garlic and red chili pepper flakes and sauté for one minute.
Add the cooked sausage, chicken stock, cannellini beans, oregano, and bay leaf & simmer for 15-20 mins.
Add the spinach and simmer until it wilts, about 1-2 minutes
Season with salt, pepper and lemon juice, remove from heat and remove bay leaf.
Serve with Parmesan to sprinkle on top and serve while hot.
Very quick and easy dish, can be a first course or main course.
Serving: 1cup | Calories: 192.6kcal | Carbohydrates: 28.7g | Protein: 11.2g | Fat: 3.5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.1g | Cholesterol: 12.5mg | Sodium: 410.6mg | Potassium: 324mg | Fiber: 6g | Vitamin A: 14.9IU | Vitamin C: 11.8mg | Calcium: 3.6mg | Iron: 2.7mg