That clever title is just me NY-neighborhood-ing the main ingredients for this easy, warming, comforting soup: spinach, sweet potato, and sausage, adapted from this Smitten Kitchen recipe.
We made a big pot of this with spicy turkey sausage from the farmer's market for a baby shower recently and it was quickly dispatched; since I had most of the ingredients leftover to make another batch, I think you can see where this is going.
Start by prepping your veggies: chop two small onions, mince three cloves of garlic, chop up one small bag of baby red potatoes (you can remove the skins if you want to - they do get a little bothersome in the soup, but I didn't really mind it) and peel and chop two sweet potatoes. (I ended up reserving half of one of those sweet potatoes because they were such hefty guys).
Then brown your sausage in a heavy bottomed pot or Dutch oven. I used three green chili chicken sausages. The chili gives it a little bit of spice, which gets nicely balanced out by the sweetness of the sweet potatoes. Because chicken sausage isn't as fatty as pork, I helped it along with two tablespoons of olive oil.
After the sausage is nice and brown and gorgeous (don't rush it!), remove it from the pot and set aside. Don't drain out the oil - instead, dump in your onions and garlic. I add a quarter cup of sherry vinegar to pick up all that nice brown crust that had started to form on the bottom of the pan, and half a teaspoon of red chili pepper for a little more heat.
Cook the onions and garlic down until soft, then add your potatoes and sweet potatoes and continue to saute for a few minutes until everything has started to soften.
Next, add two quarts of broth (veggie or chicken is fine) and let everything come to a boil. Reduce the heat, cover, and simmer until the vegetables are soft and velvety smooth (about twenty to thirty minutes).
Then add one 15 ounce can of white beans (drained), the browned sausage, and a giant bunch of spinach (you can use baby or regular; I left the stems in on mine). Add about a half teaspoon of black pepper and mix thoroughly.
Keep your cooking assistant out of the pot (it will be tough - that sausage smells good!).
Once the spinach has wilted down - about three minutes - you're ready to eat! This soup has everything - a little bit hearty (from the potatoes and beans), a little bit light and healthy (from the broth and the spinach), plenty of flavor from the sausage and a bowl of this is perfectly warming and comforting and delicious without having had to spend hours simmering on the stove or braising in an oven.