So of course when this weather socks us in I start thinking a big pot of something warm and comforting with lots of leftovers so I don't have to cook the next day. Because I'll probably be shoveling! LOL. I made this in the last big snow dump and it went over really well with everyone. It's savory and delicious and the chunks of sausage in it are really different and good! Serve it with thick slices of garlic bread or cheese toast and you are good to go. It freezes great and reheats well.
SUE'S SPINACH, BEAN AND SAUSAGE SOUP
- 1 pound pork breakfast sausage, broiled and cut into large bite size chunks
- 2 cup carrots, chopped in large chunks
- 2 cups chopped red onion
- 2 cloves garlic, minced
- 2 stalks chopped celery
- 1 red pepper, chopped in larger size pieces
- 1 ½ teaspoon dried rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (16-oz.) cans white beans
- 8 cups low-sodium chicken broth
- 1 package frozen spinach, thawed and drained well
- 1 cup diced fresh tomatoes
- 1/4 cup shredded Parmesan cheese
Heat 1 Tbsp. Oil and 1 Tbsp of sausage drippings in dutch oven. Add carrots, onion, garlic, red pepper, celery, rosemary, red pepper flakes, salt, and pepper. Cook for 5 to 10 minutes, or until vegetables are tender
Add white beans, and chicken broth; bring to boil over medium-high heat. Reduce heat and simmer for 20 minutes. Place 2 cups soup in blender or food processor and puree until smooth; add to soup pot. Stir in spinach, sausage and chopped tomatoes.
Heat over medium heat until sausage is heated through.
To serve, ladle soup into bowls and garnish evenly with Parmesan cheese.
This post is linked to Cooking Thursday hosted by Diary of a Stay at Home Mom