SIZE
For 6
PREPARATION
40 min
DIFFICULTY
- Level 1
- Level 2
- Level 2
This hearty Tuscan white bean soup is everything you’ve ever wanted in a bowl.
Ingredients
1 T | olive oil |
1 12-oz pack | cooked chicken sausage links (halved lengthwise and sliced 1/2 inch thick |
1 | onion, chopped |
2 | medium carrots, chopped |
3 | medium garlic cloves, minced |
1/4-1/2 tsp. | red pepper flakes |
2 | large celery stalks, finely chopped |
6 cups | chicken broth |
1 jar | not just pasta sauce |
2 cans | cannellini beans, drained and rinsed |
1 sprig | rosemary |
1 | parmesan rind |
2 cups | coarsely chopped spinach or kale |
Process
1
In a large dutch oven over medium-high, heat the olive oil until shimmering. Saute the sausage until beginning to brown, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate..
2
To the remaining oil in the pot, add the onion, carrot, and celery, and cook over medium heat until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
3
Add the chicken broth, not just pasta sauce, beans, rosemary, bay leaf, and parm rind and bring to a boil. Reduce heat to maintain a steady simmer and cook for 15 minutes.
4
Remove a cup of the beans and add to a blender with a bit of the stock. blend until smooth. Add back to the soup (to help thicken the broth slightly) and simmer for another 5 minutes.
5
Remove bay, rosemary, and parm rind. Add spinach or kale and stir until wilted. Serve with shaved parmesan.
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