Rao's sausage and potato soup with spinach toast
A jar of sausage and potato soup with cannellini beans becomes dinner when you crisp it gently in a pot, finish it with fresh greens, and serve it over thick bread. This shelf asks for almost nothing from you but a stovetop and good appetite.
About 180 calories a serving, 12 g protein, 25 g carbohydrate, 5 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 cups loosely packed fresh spinach
- 2 slices thick-cut bread
From your shelf
- 1 jar Rao's sausage and potato with cannellini beans soup
Staples
- 1 tablespoon olive oil
- pinch salt
- pinch pepper
- Pour 1 tablespoon of olive oil into a medium pot and warm over medium heat until shimmering. Pour in the entire jar of soup and stir to coat the bottom, letting it warm through and release its flavours, about 4 minutes. You will hear it start to bubble at the edges.
- Tear 2 cups of fresh spinach into the pot and stir until it wilts completely, about 2 minutes. Taste and add a pinch of salt and pepper if the soup needs it.
- Toast 2 thick slices of bread until they are golden and crisp, about 3 minutes. Set each slice in a wide bowl and ladle the hot soup and its broth over it, making sure each portion has sausage, beans, and greens.
Note Swap fresh spinach for any tender greens or even the shredded greens from a bag of coleslaw mix. Leftovers keep three days in the fridge; reheat gently on the stovetop with a splash of water if needed. Serve this soup as is, or pass grated Parmesan at the table.
On the label
CHICKEN BROTH, POTATOES, ITALIAN SAUSAGE (PORK, WATER, SALT, BLACK PEPPER, FENNEL), CANNELLINI BEANS, SPINACH, ONIONS, CREAM, CORN STARCH, EXTRA VIRGIN OLIVE OIL, SEA SALT, GARLIC, PARMESAN CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), CHICKEN FAT, BLACK PEPPER, FENNEL.
Rao's, canned soup, serving 454 g, package 16 OZ/1 lb/454 g. Ingredients as printed on the label.
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Cooks as sausage, potatoes, white beans. Half of it left? Use up the sausage.