Turkey sausage and white bean soup
4
2
2
Smartpoints value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
6
Difficulty
Easy
While this hearty soups simmers on the stove top, you can toss together a salad to serve on side. It's a quick and easy recipe to pull together for lunch or dinner on a chilly day, and leftovers are great to take to work or school the next day. The choice of sausage is up to you--sweet or spicy will both taste great in this dish. And feel free to add more lemon if you like. The acidity is a nice balance to the richness of the sausage and the beans. And if you prefer a stronger, slightly sharper grated cheese, swap pecorino Romano for the Parmesan.
Ingredients
olive oil
1 tsp
uncooked onion(s)
1 large, chopped
kosher salt
1 tsp
uncooked turkey sausage(s)
½ pound(s), Italian style, casings removed
garlic clove(s)
1 medium clove(s), minced
reduced-sodium chicken broth
4 cup(s)
uncooked butternut squash
1¼ pound(s), peeled, seeded, and cubed
fresh sage
1½ tsp, minced
ground nutmeg
⅛ tsp
canned cannellini beans
19 oz, (white kidney), rinsed and drained
fresh lemon juice
1 tsp
grated Parmesan cheese
2 Tbsp