Italian Sausage and White Bean Soup

INGREDIENTS

  • 1 lb Italian sausage (sweet or spicy), casings removed

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon red pepper flakes (optional, for added heat)

  • Salt and pepper to taste

  • 4 cups chicken or vegetable broth

  • 1 can (15 oz) cannellini beans, drained and rinsed

  • 1 can (14.5 oz) diced tomatoes

  • 2 cups fresh spinach leaves, chopped

  • Grated Parmesan cheese, for serving

  • Crusty bread, for serving

PREPARATION

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside.

2.In the same pot, add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

3. Stir in the dried oregano, dried basil, dried thyme, red pepper flakes (if using), salt, and pepper. Cook for an additional 1-2 minutes, until fragrant.

4. Return the cooked sausage to the pot. Pour in the chicken or vegetable broth, cannellini beans, and diced tomatoes with their juices. Bring the soup to a simmer and let it cook for 15-20 minutes to allow the flavors to meld together.

5. Stir in the chopped fresh spinach and let it wilt into the soup, about 2-3 minutes.

6. Ladle the Italian sausage and white bean soup into bowls. Serve hot, garnished with grated Parmesan cheese and accompanied by crusty bread for dipping.

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