Sausage White Bean Soup
19 oz spicy (hot) crumbled Italian sausage 1 small onion chopped 4 cloves garlic minced 1 teaspoon Italian seasoning or Herbs from Provence 1 tablespoon fresh thyme no sprigs, just leaves ¼ teaspoon red pepper flakes to taste 2 medium carrots sliced 15 oz cannellini beans canned, rinsed and drained 4 cups chicken stock 5 oz fresh spinach ½ cup heavy cream salt and pepper to taste Instructions In a large saucepan, add crumbled Italian sausage, chopped onion, minced garlic, Italian seasoning, a generous amount of fresh thyme leaves (no sprigs), and red pepper flakes. Cook on medium heat, stirring regularly to break up the sausage, for about 5 minutes, until the onion softens and starts to lightly brown. Stir in chopped carrots and half of the white beans (rinsed and drained). Pour in 4 cups of chicken stock, stir well, cover with a lid, and bring to a boil. Reduce to a visible simmer and cook for about 15 to 20 minutes until the carrots are tende...