Triple “S” Soup with Sausage, Squash, and Spinach

Ease of Preparation: Easy

Yield: 4 to 5 quarts (enough for 8 to 12 servings)

This recipe was originally published in the award-winning cookbook Eat Alberta First by Karen Anderson (TouchWood Editions, 2023). Reprinted here with permission.

You can purchase Eat Alberta First here

Ingredients:

• 1 tablespoon olive oil
• 1 onion, roughly chopped
• 1 lb frozen chicken or turkey sausage, thawed
• ½ cup white wine
• 1x 18-ounce (796 ml) can whole tomatoes
• 2 cans water
• 1x 19-ounce (540 ml) can beans (your choice), drained and rinsed
• 1x 10-ounce (300 g) package frozen chopped spinach
• 1x 10-ounce (300 g) package frozen butternut squash
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper

Method:

1. Heat the oil in a soup pot on medium heat and then add the onions. Cook, stirring, until translucent.
2. Slice the sausage into rounds (or remove the meat from the casings and use a wooden spoon to break it up) and brown it, then add the wine. Stir well and scrape the brown bits off the bottom of the pan.
3. Add the tomatoes and their juice and use the empty can to measure out the 2 cans of water. Add the beans, spinach, squash, oregano, and basil, and simmer until heated through, 10-15 minutes.
4. Taste the soup and season with salt and pepper as desired.