Ingredients:

  • 1 lb smoked Andouille sausage, sliced into rounds
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 stalks celery, chopped
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 cups low-sodium chicken or vegetable broth
  • 1 can (15 oz) white cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 tsp Cajun seasoning
  • 1/2 tsp dried thyme
  • 4 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated Swiss or Parmesan cheese

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced Andouille sausage and brown until mahogany-colored and crisp on the edges. Remove the sausage and set aside, leaving the rendered fat in the pot.
  2. Toss in the diced onion, celery, and green pepper. Sauté for 5-7 minutes until the vegetables are translucent and aromatic. Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until the paste turns a deep brick red.
  3. Pour in the broth, diced tomatoes with chiles, cannellini beans, Cajun seasoning, and dried thyme. Return the browned sausage to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
  4. Turn the heat to low. Stir in the fresh baby spinach and chopped parsley until the greens wilt and the soup turns a vibrant green. Stir in the grated cheese for a velvety finish if desired. Remove from heat immediately.