# 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 (14 oz each) cans 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
# Directions:
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 - In the same pot, add diced onion, sliced carrots, celery, and diced red bell pepper. Cook for 5 minutes until softened.
03 - Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
04 - Add drained diced tomatoes, smoked paprika, dried thyme, bay leaf, and chili flakes if using. Stir to combine evenly.
05 - Return the browned sausage to the pot. Add drained white beans and chicken or vegetable broth. Bring the mixture to a simmer.
06 - Reduce heat to low, cover, and cook for 25 minutes, stirring occasionally to blend flavors.
07 - Remove lid, stir in fresh spinach or kale, and cook for 2 to 3 minutes until the greens are wilted. Season with salt and black pepper to taste.
08 - Discard the bay leaf before serving. Serve hot, optionally accompanied by crusty bread.
