Tuscan White Bean and Sausage Soup

Name: Tuscan White Bean and Sausage Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 pound Italian sausage (casings removed); 1 medium yellow onion, diced; 3 cloves garlic, minced; 3 medium carrots, peeled and sliced; 2 stalks celery, sliced; 2 cans (15 ounces each) cannellini beans, drained and rinsed; 6 cups chicken broth; 1 cup water; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; 1/2 teaspoon crushed red pepper flakes (optional); 2 cups fresh spinach, chopped; Salt and freshly ground black pepper, to taste; Freshly grated Parmesan cheese, for serving

Pairs With Merlot

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Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 60 minutes
Total Time:: 1 hr 10 minutes
Yield:: 4 to 6 servings

Ingredients

2 tablespoons olive oil 4 tablespoons olive oil
1 pound Italian sausage (casings removed) 2 pounds Italian sausage (casings removed)
1 medium yellow onion, diced 2 medium yellow onions, diced
3 cloves garlic, minced 6 cloves garlic, minced
3 medium carrots, peeled and sliced 6 medium carrots, peeled and sliced
2 stalks celery, sliced 4 stalks celery, sliced
2 cans (15 ounces each) cannellini beans, drained and rinsed 4 cans (15 ounces each) cannellini beans, drained and rinsed
6 cups chicken broth 12 cups chicken broth
1 cup water 2 cups water
1 teaspoon dried thyme 2 teaspoons dried thyme
1 teaspoon dried rosemary 2 teaspoons dried rosemary
1 bay leaf 2 bay leaves
1/2 teaspoon crushed red pepper flakes (optional) 1 teaspoon crushed red pepper flakes (optional)
2 cups fresh spinach, chopped 4 cups fresh spinach, chopped
Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for serving Freshly grated Parmesan cheese, for serving

Instructions

Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Cook the Sausage: Add the Italian sausage, breaking it apart with a spoon, until browned (about 5-7 minutes). Make sure to remove the casings before cooking.
Sauté the Vegetables: Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables begin to soften, about 5-6 minutes. Season with a pinch of salt and black pepper.
Add Beans and Broth: Stir in the cannellini beans, chicken broth, water, thyme, rosemary, bay leaf, and crushed red pepper flakes (if using). Bring to a gentle boil.
Simmer the Soup: Reduce the heat and let the soup simmer for 45 minutes to 1 hour, stirring occasionally, allowing the flavors to meld and the broth to develop richness.
Add the Spinach: Stir in the spinach and cook for an additional 5 minutes, until the spinach is tender and wilted.
Season and Serve: Taste the soup and adjust with more salt and pepper as needed. Serve hot, topped with freshly grated Parmesan cheese.