White Bean Soup With Italian Sausage and Fresh Spinach

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.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 1  lb turkey or 1  lb  pork  Italian sausage, castings removed
• 1 1⁄2 cups  chopped onions
• 1 1⁄2 cups  diced carrots
• 1  celery, with leaves chopped
• 1  tablespoon  chopped garlic
• 1  teaspoon dried basil
• 1  teaspoon dried rosemary
• 1⁄4 teaspoon dry crushed red pepper
• 1⁄4 teaspoon dried rubbed sage
• 5  cups low sodium chicken broth
• 14 1⁄2 ounces  petite diced tomatoes, with juice
• 15  ounces cannellini beans or 15  ounces  other white beans, drained and rinsed
• 6  ounces  fresh  Baby Spinach
• 1⁄2 cup  freshly grated parmesan cheese

Directions

1. Heat oil in heavy large Dutch oven over medium-high heat.
2. Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes.
3. Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
4. Add broth, tomatoes with juice and beans. Bring to a boil.
5. Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes.
6. Just before serving bring to a simmer and stir in the spinach to wilt.
7. Ladle hot soup into pre-heated bowls.
8. Sprinkle with Parmesan cheese.