Italian sausage, spinach, cannellini beans, and roma tomates come together in a matter of minutes to make a quick and comforting meal.
8 ounces ground Italian sausage*
1 teaspoon olive oil
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
2 (10-ounce) packages fresh spinach, torn
2 (15-ounce) cans cannellini beans, undrained
3 cups chicken broth
1/4 cup unsalted butter
1/2 cup freshly shredded Parmesan cheese
2 plum tomatoes, diced
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Brown sausage in hot oil in a Dutch oven over medium-high heat 10 minutes, stirring until it crumbles and is no longer pink.
Add garlic and crushed red pepper, and sauté 2 minutes. Add spinach, and sauté 2 minutes or until wilted.
Stir in beans, and cook 1 minute. Add broth, and bring to a boil. Add butter, cheese, tomato, and 1 tablespoon parsley. Cook until thoroughly heated. Stir in salt and pepper. Sprinkle each serving evenly with remaining 1 tablespoon parsley.
*8 ounces Italian sausage, casings removed, may be substituted for ground Italian sausage.
We had this soup for the first time tonight and loved it! I couldn't stop myself from having two helpings. We omitted the olive oil, doubled the meat, added an extra cup of broth and added a cup of ditalini pasta and cooked for ten minutes.
Wonderful. I used kale instead of spinach. To lighten, omitted the butter, and used 2 links of spinach/feta chicken sausage. I used a good no- salt stock vs broth. I did rinse the beans to eliminate the sodium. Used a can of low sodium diced tomoatoes, too. Added extra red pepper, too. Even better day 2.
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