A hearty Italian soup with sausage, white beans, spinach, and Parmesan rind.
Ingredients
- 1 tbsp olive oil
- 1 lb mild Italian sausage, casings removed
- 1 onion, chopped
- 1-2 carrots, chopped
- 1 rib celery, chopped
- 1 zucchini, diced
- 1 clove garlic, minced
- 1/2 tsp dried thyme
- 1 bay leaf
- 4 cups canned small white beans, preferably cannelloni
- 6-8 cups chicken broth
- 1 cup canned diced tomatoes with their juice
- Salt to taste
- 1 tsp fresh-ground black pepper
- 2/3 lb spinach, stems removed and leaves washed well (or 1/2 of a 10 oz box of frozen leaf spinach)
- Rind of Parmesan cheese
- Grated Parmesan for serving
Steps
- In a large pot, heat the oil over moderately high heat.
- Add the sausage and cook, stirring frequently, until browned, about 5 minutes. Remove the sausage with a slotted spoon.
- Reduce the heat to moderate. Add the onion, carrot, celery, zucchini, garlic, thyme, and bay leaf to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
- Meanwhile, puree until smooth 1 can of the white beans. Drain the remaining can of beans and leave beans whole.
- Add the tomatoes, the bean puree, the broth, the salt, and the pepper to the pot.
- Bring to a boil, skimming any foam that rises to the surface.
- Stir in the sausage, the remaining whole beans, and cheese rind.
- Simmer for 20-30 minutes.
- Add the spinach and simmer until the spinach wilts, about 3 minutes.
- Serve the soup topped with grated Parmesan and a side of fresh French bread. Pass more Parmesan at the table.