Sausage and Bean Soup

It’s Soup season and my recipe for Sausage n Bean Soup is so easy to make and takes just a little more than a half hour. So while your winding down from the day, this is a perfect dinner. You can make it ahead or make and freeze for another day.

You’ll need:

• 1-lb Italian sweet pork or chicken sausage cut into bite size pieces
• 4-garlic cloves sliced
• 1/2-red onion chopped
• 1-qt of chicken stock
• 1-cup of water
• 1-10 can of diced tomatoes
• 1-10 oz can cannellini beans rinsed
• 1-10 oz can cannellini beans rinsed, puréed in the blender with 1 cup of broth from the pot. This will
  add a nice creamy texture to the soup.
• Salt and pepper to taste
• 10 oz or more of fresh baby spinach
• 1/2-cup grated Parmesan cheese
• Extra virgin olive oil

Directions:

1. Heat 2-tbs of olive oil in a large heavy pot brown the sausage on a medium/high heat for about 5 minutes
2. Add the onion, red pepper flakes, pinch of salt n pepper and garlic and sauté for 2 minutes
3. Add the stock and scrape all the brown bits from the pot, cover and bring to a boil
4. Add the tomatoes, water and another pinch of salt, cover the pot and simmer for 15 minutes
5. Add the beans and the puréed beans, stir into the soup, cover and simmer 15 minutes.
6. Remove from the heat, stir in the spinach, cover and leave off the heat for 2 minutes.
7. Stir in the grated cheese and 1/4 cup of extra virgin olive oil
8. If you are using the stale bread, break it into small pieces and put it in the bowls then fill with soup.

Daniel Mancini

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