Italian Sausage and White Bean Soup
(Serves 8)
Ingredients:
- 2 Tbsps. extra-virgin olive oil
- *1 lb mild Italian sausage, removed from casings
- 1 medium yellow onion, peeled and finely chopped
- 2 large carrots, peeled and finely chopped
- 1 large potato, peeled and finely chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp salt
- 1 tsp pepper
- 2 cans (15 oz) white kidney beans, rinsed and drained
- 2 handfuls baby spinach, stems removed and roughly chopped
- 8 cups (2 containers approx.) chicken broth
- Parmesan cheese
*You can substitute chicken sausage for mild Italian sausage if you’d prefer.
Directions:
In a large heavy-bottomed pot over medium heat, warm olive oil. Add sausage and scramble fry for 10 minutes, stirring occasionally until browned and breaking into smaller pieces.
Add chopped onion, carrots, potato, bay leaves and salt. Cook for 10 minutes or until vegetables have softened, stirring occasionally. Add minced garlic and beans, and cook for another 5 minutes. Add chopped spinach and cook until wilted. Add chicken stock and season with pepper, then cover with lid and bring soup to a boil. Reduce heat and simmer for 45 minutes.
Serve soup in individual bowls, top with Parmesan cheese if desired. Enjoy!