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Soups & stews

Hearty White Bean Soup
2 tsp. olive oil
3 Nature's Place Mild Italian Chicken Sausage links, sliced into 1/2"-thick rounds
1 fennel bulb, trimmed, halved, cored and sliced thin
1 onion, chopped
3 garlic cloves, minced
1 (32-oz.) box Hannaford No Salt Added 99% Fat Free Chicken Stock
1 cup Nature's Place Organic Marinara Pasta Sauce
1 can reduced-sodium cannellini beans, drained and rinsed
1 1/2 cups frozen Hannaford Chopped Spinach
Salt and pepper
1/2 cup Hannaford Fancy Shredded 5 Cheese Italian Blend
12 Taste of Inspirations Rosemary Crisps
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Hearty White Bean Soup

Hearty White Bean Soup

Hearty White Bean Soup
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:4 minutes
  • Cook Time:45 minutes
1. Heat oil in a Dutch oven over medium heat until shimmering. Add chicken sausage and cook, stirring occasionally, until browned, 3 to 5 minutes. Add fennel and onion and cook, stirring frequently, until softened and lightly browned, 8 to 10 minutes. Add garlic and cook 30 seconds, stirring constantly.
2. Add stock and pasta sauce to pot, scraping up any browned bits with a wooden spoon, and bring to a simmer over medium-high heat. Cook 15 minutes, stirring occasionally. Stir in beans and simmer until soup has thickened slightly, 10 to 15 more minutes.
3. Stir in spinach and season with salt and pepper to taste. Divide soup among four bowls and sprinkle evenly with cheese. Serve with crackers.
Source: Hannaford fresh Magazine, December 2018