After 1.5 weeks with sick little ones, cabin fever has officially set in over here (you’d think after the past year and a half that would feel like nothing…)… it’s been a lot of puzzles, Bluey on repeat (to be honest, that might be one of my favorite shows that they watch….), and hair salon (which isn’t as relaxing as it sounds when the brush keeps whacking you in the head). Crossing my fingers everyone is feeling better by this weekend so they can wear their costumes and head out for some trick-or-treating (well, Harper is already better, just waiting on Camille).

All of that aside, we’ve been on quite the soup kick lately…. and this is our most recent favorite (the chicken noddle soup is here). This chicken sausage, white bean, brown rice, and spinach soup is hearty, delicious, and sure to warm your insides on a cool fall/winter day. It’s easy to make, can be made vegetarian by leaving out the sausages, and is a great “leftover” soup as well. Sharing the “how to” below!
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Ingredients 

1 tsp Avocado Oil (or Olive Oil)
4 Carrots, peeled + chopped 
1 Large Onion, Diced
4 Cloves Minced Garlic
12 Cups of Chicken Broth
1 1/2 Cups of Brown Rice (cooked)
2 Cans of White Beans, drained + rinsed 
8 Sausages (pick your flavor) we used the Trader Joe’s Garlic Herb Sausage, which is pre-cooked 
4 Handfuls of Spinach 
Red Pepper Flakes, I’m generous because we like heat… you can leave this out if you’d like
1 tbsp Thyme 
1 tbsp Oregano 
1 tbsp Sea Salt

In a large pot, add oil + sauté onions + carrots until soft (about 5 minutes). Add in the garlic + cook one more minute 
Add in broth, water, sausage, carrots, white beans, rice, red pepper flakes, oregano, and thyme and bring to a boil 
Cook covered for about 10-15 minutes, or until carrots are soft. Toss in spinach and stir. 
Serve with Simple Mills crackers + enjoy!