Fiber-licious and filling for those dreary days.
This soup is a cinch to throw together when you’re short on time. It’s incredibly versatile, too! Swap out the chorizo for chicken, even for other veggies to make it vegetarian.
Perfect for those rainy cold-weather days!
1 Tbsp Pour Olive Garlic Infused Olive Oil
2 whole links chorizo sausage or Italian sausage, chopped
1 red bell pepper, diced
1 carrot, thinly sliced
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (6-ounce) package baby spinach
1 (15- to 16-ounce) can Great Northern or navy beans, rinsed and drained
Drizzle of Pour Olive Chipotle Infused Olive Oil
1/4 cup grated Parmesan cheese
OPT: whisk in some sour cream for an extra-comfort style soup!
- Heat Pour Olive’s Garlic Oil in a large nonstick saucepan over medium-high heat. Add sausage, pepper, and carrot; sauté 5 minutes or until sausage is browned.
- Add broth; bring to a boil, reduce heat, and simmer 10 minutes or until vegetables are tender. Add spinach, and stir until wilted; add beans, and cook for 5 minutes or until thoroughly heated.
- OPT: whisk in the sour cream (do not boil again). Ladle soup into each of 4 bowls; drizzle with Pour Olive’s Chipotle Oil and top each serving with 1 tablespoon cheese.