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.