Need to make a very quick lunch, or a speedy dinner for that matter? You should try this recipe. It is about one of the quickest, tastiest soups and it’s added bonus is that it’s also quite healthy. A shout out to my friend Joanne, who’s recipe I have adapted this from. She served it with some grated cheddar cheese, a salad and some crusty bread, for a light dinner and we loved it, I think you will too.

INGREDIEENTS
2 Tbs. olive oil
1 large sweet onion, chopped
pinch crushed red pepper
kosher salt and fresh ground pepper, to taste
1 lb. spicy chicken sausage, sliced
28 oz. can whole tomatoes, crushed
1 16 oz. can white navy beans
16 oz. chicken broth
1 small bag spinach

DIRECTIONS
First, warm the olive oil in a dutch oven, then add the onion, red pepper, salt, fresh ground pepper and sauté until the onions are translucent. Then, add the sausage and continue to sauté for a few more minutes. The sausage that I used, with great results, is Trader Joe’s Spicy Jalapeño Chicken Sausage. There are so many good chicken sausages on the market, they are too numerous to list here. You decide which you prefer, chicken or pork. Personally, I keep trying to find healthier ways to prepare meals that don’t compromise flavor, thus the chicken is my first choice. Additionally, the more flavor in the sausage, the better flavors in the soup.

Next, add the tomatoes and beans, simmer for about five minutes more. Finally, add the chicken stock and spinach. Stir to combine well and simmer for another 10-12 minutes or until the spinach is fully wilted. That’s it, you’re good to go!

NOTES
Serve with your preference of grated cheese, (I’ve used parmesan and sharp cheddar, both are tasty) fresh crostini and a green salad.