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  • Sausage, Spinach, and Bean Soup

    1 vote
    Sausage, Spinach, and Bean Soup
    Prep time:
    Cook time:
    Servings: 10
    by Judi Jerome
    3 recipes
    		 >
    Runner-up Southern Living Best of the Best 1999. A really delightful soup that will warm you on a cold winter's day. Serve with crusty bread and a nice red wine.

    Ingredients

    • 8 ounces ground Italian sausage*
    • 1 teaspoon olive oil
    • 5 garlic cloves, minced
    • 1/2 teaspoon dried crushed red pepper
    • 2 (10-ounce) packages fresh spinach, torn
    • 2 (15-ounce) cans cannellini beans, undrained
    • 3 cups chicken broth
    • 1/4 cup unsalted butter
    • 1/2 cup freshly shredded Parmesan cheese
    • 2 plum tomatoes, diced
    • 2 tablespoons chopped fresh parsley
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    Directions

    1. Brown sausage in hot oil in a Dutch oven over medium-high heat 10 minutes, stirring until it crumbles and is no longer pink.
    2. Add garlic and crushed red pepper, and sauté 2 minutes. Add spinach, and sauté 2 minutes or until wilted.
    3. Stir in beans, and cook 1 minute. Add broth, and bring to a boil. Add butter, cheese, tomato, and 1 tablespoon parsley. Cook until thoroughly heated. Stir in salt and pepper. Sprinkle each serving evenly with remaining 1 tablespoon parsley.
    4. *8 ounces Italian sausage, casings removed, may be substituted for ground Italian sausage. I end up using the whole 1 lb. pack of sausage.

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