Corn and White Bean Soup

What happened to April showers bring May flowers?? The past few days have been so gray and chilly here in Arlington…perfect weather for a big pot of soup. I found a recipe for Summer Corn and White Bean Soup on Cooking Light's website and made a few changes. The recipe calls for fresh corn, but I was feeling hungry and lazy so I used canned corn. Also, I used Italian chicken sausage instead of ham for a little spicy kick that will remind you of what the weather's supposed to be like!

Corn and White Bean Soup:

(adapted from Cooking Light)

1 tablespoon olive oil

1 cup sliced green onions

2 links Italian chicken sausage, chopped

2 (15 oz.) cans corn

2 (15 oz.) cans white beans

2 (14 oz.) cans low sodium chicken broth

2 (4.5 oz.) cans chopped green chiles, undrained

Heat oil in a large pot over medium heat. Add the onions and the sausage and cook until sausage is slightly browned, stirring frequently. Stir in the corn and the remaining ingredients. Bring to a boil; reduce heat, cover, and simmer for 5-10 minutes.