Well hey there, you gorgeous soup! You are looking miiiighttty fine tonight, especially when paired with a bottle of Garnacha wine. A little sip of hot soup, a little sip of chilled white wine, a big sip of YES PLEASE.
This recipe is a direct result of my pining for fall. I’ve lived in California for basically my entire life so I’ve given up on experiencing the “real deal” of all the leaves changing color and the air being super crisp, but it is HARD to ignore all my bloggy friends posting their seasonal recipes and not get a little jealous.
I mean, I’m living in full-on weather denial right now. Did you know that the weather forecasts 85 degrees tomorrow and…. rain.
What the heck, California? You aren’t even close to hitting your mark about edging closer to fall. You get a 0/10 rating for being seasonal. I’m not even going to give you a trophy for participating- that’s how bitter I am.
But then I take a taste of this Sausage and White Bean Soup in my air-conditioned house with my pumpkin spice (#basic) candle lit and all is forgiven. If you hear someone screaming “I LOVE THIS SOUP” in the middle of the night, that’s me.
This is one of those recipes that is just made to be used for entertaining. I mean, a big pot of comfort food that’s done in just 30 minutes? Tons of flavors that taste like they’ve been slow cooking for hours? And healthy with the combination of lean chicken sausage, a base of chicken broth (no cream!), cannelloni beans for fiber and protein, and spinach! You can feed your guests and know that you are taking care of their health. Friend of the year award goes to you! That is, until you feed them some gloriously decedent dessert to make up for the health (like this Salted Caramel Lava Brownie Cake which would pair beautifully, if ya ask me) but I don’t think anyone will complain about that…
And remember the Garnacha wine I mentioned before? I opened up a bottle of their white wine to enjoy with a big bowl of this soup and it was H-E-A-V-E-N. I’m a big fan of light, crisp wines and drank my glass a little too quickly… haha.
Garnacha is one of the world’s oldest and most planted grapes and originiated in Spain, though it now can be found in regions of Southern France, Italy, and the US. Super fun fact: Garnacha is the only variety in the world that is able to produce both red and white wines. I guess you could say it’s comparable to that overachieving friend that can do just about anything .
Other than it’s prestigious heritage and amazing flavor, Garnacha wines are affordable at that perfect sweet-spot price of ~$10-20, which is fantastic for those looking to drink delicious wine on a nightly (daily?) basis and college students/young adults like myself who want to sample as many variations as possible without breaking the bank!
And to top of this post, Garnacha Wine is holding a sweepstakes for a chance to win a delicious Mediterranean dinner for four in your hometown! Enter HERE!
Happy soup eating!
*A big thanks to Wines of Garnacha for sponsoring this yummy post! I think I do my best writing after a glass of wine
- 1 tbsp olive oil
- 3 chicken sausages
- 1 onion, chopped
- 3 cloves garlic, diced
- 4 cups chicken stock
- 14.5 oz can fire roasted tomatoes
- 15.5 oz cannellini beans
- 1 frozen package spinach
- Cut the chicken sausages into rounds and cook in a large pot.
- Add in the onions and garlic and cook until the onion is translucent, about 3-4 minutes.
- Add in the chicken stock, fire roasted tomatoes, and cannellini beans and let cook for 10 minutes.
- Add in the frozen spinach and cook for an additional 5 minutes.
- Serve hot!