Description
This wholesome, restorative Tuscan-style soup marries savory halal chicken sausage with earthy white kidney beans in a velvet-smooth, dairy-free coconut milk base. Packed with colorful carrots, bell peppers, and fresh spinach, this rustic one-pot meal is designed to be both nourishing and soul-warming. Perfect for busy weeknights, it delivers a complex, restaurant-quality flavor profile in just 30 minutes, offering a deeply satisfying and clean eating experience for you and your family.
Ingredients
1 lb. halal ground chicken or turkey sausage
2 cans (15 oz each) white kidney beans, drained and rinsed
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
1 red bell pepper, diced
3 cloves garlic, minced
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
2 cups fresh baby spinach
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the sausage and cook until browned, breaking it apart with a wooden spoon.
Add the onion, carrots, celery, and red bell pepper to the pot; sauté until vegetables are softened, about 5-7 minutes.
Stir in the minced garlic, oregano, and thyme, cooking for another minute until fragrant.
Pour in the vegetable broth and the drained white beans, bringing the mixture to a gentle boil.
Reduce heat to low, stir in the coconut milk, and simmer for 10 minutes to allow flavors to meld.
Add the fresh spinach and stir until just wilted.
Season with salt and pepper to taste and serve warm.
Notes
Ensure your chicken sausage is certified halal. You can swap the spinach for kale if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.