Remember when I used to write one of these every single week? For almost two years you had visual proof that I cooked dinner at least once a week but these days, you’re forced to place actual trust in my word and give me the benefit of the doubt.
Well, I promise. I would never lead you astray.
I’m not going to be all cliche and tell you that it’s fall so it’s time! for! soup! but what I will tell you is that soup is a really easy way to cook yourself a meal with minimal prep and as few pans to wash as possible. In a nutshell, we have quick, easy, healthy – the perfect trifecta.
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
- 1 (15 ounce) can no-salt-added navy beans, drained and rinsed
- 4 links fully cooked andouille sausage
- 3 cups packed fresh baby spinach, coarsely chopped
- Bring broth and tomatoes to a boil in a medium sauce pan over medium-high heat. Add beans and sausages and bring to a boil.
- Cook, uncovered for about 8 minutes or until soup is thoroughly heated. Stir in spinach, cook 1 minute or until spinach has wilted. Garnish with shaved parmesan cheese, if desired.
- Note: I've made this several times and each time, I've gotten more creative with the ingredients. Optional add-ins include: 1 cup of cooked rice, 1 cup of your favorite veggies (celery, leeks, carrots). Mix and match to create a delicious soup with a spicy base!