The final al fresco Tuesday of October is here! Time sure does fly. I think we’re ending on a high note too. This easy soup recipe is perfect for those busy fall nights. It comes together really quickly with minimal effort. It’s also packed with tons of delicious vegetables, what’s not to love about that?
The al fresco Sweet Italian Sauage works PERFECTLY here and gives the soup an extra boost of flavor. I’ve made this recipe many times with uncooked sausage and it usually takes an additional 15 minutes to brown the sausage. Not this time. Using al fresco fully cooked chicken sausage cut my dinner preparation down significantly and gave my soup more flavor than I could have imagined. I’m definitely keeping this recipe in my fall dinner rotation and I hope you will too!
Sausage and White Bean Soup, al fresco style
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced
1 teaspoon oregano
¼ teaspoon red pepper flakes
1 bay leaf
1-quart vegetable stock
14.5 ounces diced tomatoes
15.5 ounces’ canned cannellini beans
1 package al fresco sweet Italian chicken sausage, sliced
2 cups spinach, roughly chopped
2 cups cooked wild rice
salt and pepper, to taste
In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add shallots and garlic and cook 2-3 minutes until softened.
Next, add oregano, red pepper flakes, bay leaf, vegetable stock, diced tomatoes, cannellini beans. Bring to a boil then simmer for 15 minutes.
Add chicken sausage, spinach, wild rice, and salt and pepper to taste. Simmer an additional 5 minutes then serve.
*** This post is in collaboration with al fresco but all of the thoughts and opinions are my own.