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Hearty Italian Soup with Parmesan-Pepper Cornbread Biscotti

Photo: Iain Bagwell; Styling: Jan Gautro
Hands-on time 40 mins
Total time 2 hrs, 40 mins
Yield Makes 12 cups

Ingredients

  • 1 (16-oz.) package mild Italian sausage
  • 2 teaspoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 (48-oz.) container chicken broth
  • 2 (15-oz.) cans cannellini beans, drained and rinsed
  • 2 (14.5-oz.) cans diced tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1 (5-oz.) package baby spinach
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • Freshly shaved Parmesan cheese
  • Parmesan-Pepper Cornbread Biscotti

How to Make It

  1. Cook 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 1/4-inch-thick slices, and return to Dutch oven.

  2. Stir 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.

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