Category
Soup and Salads
Author:
The Kitchen Whisperer
This Tuscan White Bean & Sausage Spinach Soup will definitely warm you up on a cold day. With the flavors of Tuscany, you can’t help but fall in love with this soup! Serve this with some crusty bread!
Ingredients
1 Tbsp Olive Oil
1 lb Sweet Italian Sausage (bulk)
3/4 Cup Yellow Onion, chopped small
3 Carrots, diced
1 Tbsp garlic, minced
1 1/2 tsp Salt
1 tsp Pepper
1/2 tsp Paprika
1/2 cup ground Pecorino Cheese
4 cups Chicken Stock, low sodium - divided
2 -15 oz cans cannelloni beans - drained and rinsed
1/2 cup Marinara (or tomato) sauce
4 cups loosely packed fresh spinach, roughly chopped - or 4 cups kale, stems and center ribs discarded and leaves coarsely chopped
Directions
Heat a large heavy bottomed saucepan over medium heat.
Add in the oil.
Once the oil shimmers add in the sausage.
Break up sausage and cook until browned.
Add in the onion and carrots, cooking for 7 minutes or until the onions are starting to turn translucent and soft.
Add in the garlic and cook for 1 minute, stirring.
Add in the stock, 1 tsp salt and pepper, stirring.
Bring to a slow boil and cook for 8 minutes or until the carrots are fork tender.
Add in the beans, paprika, and marinara sauce giving it a gentle stir.
Reduce the heat to medium low and simmer. About 15 minutes.
In batches, add the spinach and simmer 5 more minutes. If using kale, add now but cook for 12-15 minutes or until tender.
Remove from the heat and add in the cheese.
Taste for seasoning.