Hearty Italian Sausage, Cannellini Bean & Spinach Soup

Name: Hearty Italian Sausage, Cannellini Bean & Spinach Soup
Prep time: 15 min
Total time: 55 min
Yield: Makes 12 cups
Ingredients: 1 (16-ounce) package mild Italian sausage; 2 teaspoons olive oil; 1 large onion, diced; 2 garlic cloves, minced; 1 (48-ounce) container low-sodium chicken broth; 2 (15-ounce) cans cannellini beans, drained and rinsed; 2 (14.5-ounce) cans diced tomatoes; 1 teaspoon Italian seasoning; 1 (5-ounce) package baby spinach; u00bc cup fresh Italian parsley, chopped; u00bc cup fresh basil, chopped; Freshly shaved Parmesan cheese

By Leslie Blythe Italian, Sausage, Soup Boiling, Sautéing, Simmering

November 6, 2018

Here's another one for the freezer. This Hearty Italian Sausage, Cannellini Bean & Spinach Soup is healthy and is an easy meal for a weeknight dinner. Serve it with freshly grated Parmesan cheese and a loaf of crusty bread.

Prep: 15 mins
Cook: 40 mins
Yields: Makes 12 cups

Ingredients

1 (16-ounce) package mild Italian sausage

2 teaspoons olive oil

1 large onion, diced

2 garlic cloves, minced

1 (48-ounce) container low-sodium chicken broth

2 (15-ounce) cans cannellini beans, drained and rinsed

2 (14.5-ounce) cans diced tomatoes

1 teaspoon Italian seasoning

1 (5-ounce) package baby spinach

¼ cup fresh Italian parsley, chopped

¼ cup fresh basil, chopped

Freshly shaved Parmesan cheese

Directions

1Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into ¼-inch-thick slices, and return to Dutch oven.

2Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.

3Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese.

This recipe is freezer friendly.

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