If there is Italian sausage in it, my family is eating it. I asked my five year old, Silas, to describe this soup and he said “It’s actually perfect.”
That’s the equivalent to three Michelin stars I’M JUST SAYING.
I use mild or sweet Italian sausage because I don’t want to compromise my Michelin rating around here , but this soup would roll up baller with spicy or hot sausage FO SHO.
Spicy or mild, whatever your path, this soup will please your crowd. Aprons on soldiers, go earn those ratings.
Ingredients:
2 lbs. mild or sweet Italian sausage
1 medium onion, diced
3 carrots, diced
4 stalks celery, diced
4 cloves garlic, minced
1- 28oz. can crushed tomatoes
1 Tbsp. tomato paste
1 cup dry white wine
1- 15 oz. can cannellini beans, drained
64 oz. chicken stock (2 boxes)
8 oz. fresh spinach
1.5 cups cooked small pasta (I used ditalini)
S&P, oregano, red pepper flakes
Parmesan cheese for garnish
Directions:
1. Get a few swirls of olive oil going in the bottom of your dutch oven. Brown your sausage and break it up as you go. Once it’s done, take it out and set it aside on a plate. (And try not to eat it, or is this just me?)
2. Add in the carrots, celery and onion and cook them for a few minutes, until the veggies start to soften. Add in the minced garlic and let it go for another 30 seconds or so.
3. Pour in the white wine. Bring it to a simmer, and let it reduce by about half. Pour yourself a glass while you wait.
4. Add the crushed tomatoes, tomato paste, chicken stock, seasonings, and the sausage back in. Bring this to a boil, then turn it to a simmer. Put a lid on it let it WORK FOR YOU for about 30 minutes or so.
5. Add in the cooked pasta. I used ditalini. You can use whatever you just want it to be on the smaller side. Stir in the spinach. Adjust your seasonings, pour it into bowls, and top it with parmesan.
Enjoy!
Xo,
K
Beans+Rahz 