Tuscan Sausage and White Bean Soup

Recipe from: melskitchencafe
Image Credit: Mel

Tuscan Sausage and White Bean Soup

“For a great, quick weeknight dinner, this soup cannot be beat.” Mel

Ingredients:

1 pound sweet Italian chicken sausage (see note)

1/2 cup chopped carrots

1/2 cup chopped yellow onion or leeks

3 cloves garlic, chopped

6 cups low-sodium chicken broth

2 (14.5-ounce each) cans diced tomatoes

1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed

1/2 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups uncooked shell pasta

9 ounces spinach leaves, coarsely chopped

1/2 cup shredded Parmesan cheese

Directions:

In a large pot, cook the sausage over medium heat (remove the sausage from the casings, if 

needed) until browned, 3-4 minutes, breaking it into small pieces as it cooks.

If your sausage is really lean, you may need to use a teaspoon or so of oil so it doesn't stick to 

the pan.

Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is 

cooked through, and 5-10 minutes.

At this point...

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