Having just come off of a relatively indulgent week + a half (Park City slid right into Thanksgiving) I was looking forward to getting back on track with clean eating + working out this week. Lots of hydrating. More sleep. You get the drift. So when I planned out our weekly menu on Sunday I was sure to include lean proteins, lots of veggies, and good grains….
Making the top of the list was “soup.” I always love making a good batch of soup when I’m looking to get back into clean eating. I can easily toss in tons of veggies, and it also allows for an easy leftover lunch the next day (I used to take soup to work all the time). I decided that this week I’d make a soup we had a few weeks ago. It was a huge hit, so I thought I’d share it here with you too! It’s loaded with flavor, is equally as good the following day, + is pretty easy to make (you could always chop the carrots + sausage Sunday + it would cut down on time the evening you opt to make it. ). It’ll be on repeat in our home this winter season…..
Sausage, Spinach, + White Bean Soup
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
Directions:
- 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!
