|Recipe from: melskitchencafe|
Image Credit: Mel
Tuscan Sausage and White Bean Soup
“For a , this soup cannot be beat.” Mel
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
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
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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