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 tender
    • Add spinach and the remaining half of the white beans (rinsed and drained) to the pot. Cover with the lid and let the spinach wilt on low heat, stirring occasionally.
    • OPTIONAL: If you prefer a thicker soup texture, transfer the remaining half of the white beans with a ladle of the soup liquid (minus the sausage) in a regular blender and blend it there. Alternatively, for a chunkier texture, transfer the second half of the beans and a ladle of soup (with no sausage) to a medium bowl and mash them with a fork.
    • • Then, add blended beans back into the cooking pot, together with fresh spinach, cover with the lid, and let the spinach wilt on low heat.
      • Once the spinach has wilted, remove the soup from heat and stir in the heavy cream.
      • Adjust the consistency by adding more chicken stock (or water) if the soup is too dense, or more cream for extra creaminess.
      • Season with salt, pepper, and additional red pepper flakes if desired. Top with fresh thyme before serving. Enjoy!
      • Tip: For a thicker soup, use 1 cup of heavy cream instead of ½ cup.
      • 
        
    •