Recipe: White Bean Soup With Italian Sausage and Fresh Spinach
Description: This is a tasty Italian-type soup. It's great served with a grilled cheese or Portabello sandwich and sliced fresh fruit. I got the recipe at a cooking class I took in San Diego at Great News Cooking School. Recipe author: Chef Phillis Carey. Note: The beans and tomatoes are canned. The spinach is bagged and is found in the produce department.
Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "1 lb turkey or 1 lb pork Italian sausage, castings removed"}, {"text": "1 1/2 cups chopped onions"}, {"text": "1 1/2 cups diced carrots"}, {"text": "1 celery, with leaves chopped"}, {"text": "1 tablespoon chopped garlic"}, {"text": "1 teaspoon dried basil"}, {"text": "1 teaspoon dried rosemary"}, {"text": "1/4 teaspoon dry crushed red pepper"}, {"text": "1/4 teaspoon dried rubbed sage"}, {"text": "5 cups low sodium chicken broth"}, {"text": "14 1/2 ounces petite diced tomatoes, with juice"}, {"text": "15 ounces cannellini beans or 15 ounces other white beans, drained and rinsed"}, {"text": "6 ounces fresh Baby Spinach"}, {"text": "1/2 cup freshly grated parmesan cheese"}]
Instructions: Heat oil in heavy large Dutch oven over medium-high heat.
Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes.
Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
Add broth, tomatoes with juice and beans. Bring to a boil.
Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes.
Just before serving bring to a simmer and stir in the spinach to wilt.
Ladle hot soup into pre-heated bowls.
Sprinkle with Parmesan cheese.
