Italian Sausage Bean and Spinach Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste - this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal - you will love this soup! Ingredients:
2 1/2 lbs italian sausage (removed from casings) |
2 tablespoons olive oil |
2 large carrots, peeled and coarsley chopped |
1 large onion, finely chopped |
2 tablespoons minced fresh garlic |
2 teaspoons dried chili pepper flakes (optional or to taste) |
3 teaspoons dried basil (or to taste) |
2 -3 quarts chicken broth |
2 (14 ounce) cans diced tomatoes |
2 (15 ounce) cans cannellini beans, rinced and drained (white beans) |
2 cups large uncooked shell pasta |
12 ounces fresh spinach (can use frozen) |
1/4 cup grated parmesan cheese (or to taste) |
salt and black pepper |
Directions:
1. Heat olive oil in a 8-10-quart pot over medium-high heat.
2. Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
3. Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
4. Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
5. Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
6. Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
7. Season with salt and pepper.
8. Pass more Parmesan cheese at the table.
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