# Ingredient List:
→ Meats
01 - 14 oz smoked sausage (kielbasa or andouille), sliced into rounds
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 14 oz canned diced tomatoes, drained
08 - 1 tbsp tomato paste
09 - 2 cans (14 oz each) white beans (cannellini or Great Northern), drained and rinsed
10 - 2 cups fresh spinach or kale, roughly chopped
→ Liquids
11 - 3 cups low-sodium chicken or vegetable broth
→ Spices & Seasonings
12 - 1 tsp smoked paprika
13 - 1 tsp dried thyme
14 - 1 bay leaf
15 - ½ tsp chili flakes (optional)
16 - Salt and black pepper, to taste
17 - 2 tbsp olive oil
# How-To Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced sausage and sauté for 4 to 5 minutes until browned. Remove sausage and set aside.
02 - Add onion, carrots, celery, and red bell pepper to the same pot. Cook for 5 minutes until softened.
03 - Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
04 - Add diced tomatoes, smoked paprika, dried thyme, bay leaf, and chili flakes if using. Stir to combine.
05 - Return browned sausage to the pot. Add white beans and chicken or vegetable broth. Bring mixture to a simmer.
06 - Reduce heat to low, cover, and cook for 25 minutes, stirring occasionally.
07 - Remove lid, stir in spinach or kale, and cook for 2 to 3 minutes until wilted. Season with salt and black pepper to taste.
08 - Remove bay leaf before serving. Serve hot; optionally accompany with crusty bread.
