Author Notes: I make so many variations of this soup — trying different sausages (or none at all), cannellini beans, kale or mustard greens, and sometimes throwing in some broccoli. —mdm
Serves: 4-6
Ingredients
-
1
tablespoon butter (or olive oil)
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1
onion, diced
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3
celery stalks, diced
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15
ounces can chickpeas (I use Goya)
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1
large sweet potato, chopped into bite-size cubes
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1/2-1
cups frozen lima beans
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1
bunch spinach (I usually use a pre-washed bag)
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2
bay leaves
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1
teaspoon oregano
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1
teaspoon basil
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1
teaspoon salt
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1/2
teaspoon black pepper
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3
cloves of garlic, minced
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13
ounces can lowfat coconut milk
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48
ounces chicken broth (I use homemade or low-sodium College Inn)
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12
ounces sausage (optional — I use sweet Italian, and sometimes the lower-cal chicken sausage)
Directions
- In a soup pot, sauté the onion and celery in butter or olive oil. Add and brown the sausage, either sliced or removed from casing and crumbled.
- Add all other ingredients except for the spinach. Bring to a boil and then lower the heat to a simmer, cover and cook until ingredients are soft.
- Add spinach, cook for 5 more minutes. Salt and pepper to taste.