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Our standard is simple: No antibiotics, ever.

We believe animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Beans, Greens and Sausage Soup

Bean greens recipe

For this hearty soup, we play with the flavors of our Organics® Spinach and Feta Sausage—stirring in big handfuls of baby spinach and cooking it until silky but still bright green and sprinkling crumbles of briny feta over the finished soup.

Gluten-Free


Serves 4 to 6 | Total Time: Less Than 60 Mins

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 2 (14-ounce) cans white beans, rinsed and drained
  • 6 cups chicken broth or water
  • Salt and freshly ground black pepper
  • 1 (12-ounce) package Applegate Organics® Spinach & Feta Sausage, sliced
  • 1 (5-ounce) package baby spinach, coarsely chopped
  • Crumbled feta, for serving
  • Crushed red pepper flakes, for serving

Instructions

  1. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrot and celery and cook, stirring occasionally, until softened, 8 to 10 minutes.
  2. Add the beans and chicken broth and bring to a simmer. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Season to taste with salt and pepper.
  3. Ladle about 2 cups of the bean mixture to a blender and blend until smooth. Stir back into the soup. Add the sausage and simmer until heated through.
  4. Just before serving, stir the spinach into the soup and cook until wilted and tender, about 5 minutes.
  5. To serve, divide the soup among bowls and top with crumbled feta. Serve crushed red pepper flakes on the side.

Gluten-Free