Recipe of the Week: Tuscan Spinach, Bean and Sausage Soup

This super easy, super fast soup is great for a weeknight meal. It’s ready in 30 minutes. Serve with rustic bread and a salad if you desire.

1 link hot Italian sausage
1 19 ounce can cannellini beans, rinsed
2 cups of chicken broth
1 14 ounce can of diced or crushed tomatoes
1 clove garlic, smashed
8 ounces of fresh spinach, washed and stem removed
1/4 teaspoon dried marjoram
salt and pepper to taste
garnish with grated Parmesan

  1. Bring sausage and 1/4 inch of water to simmer in a large sauce pot over medium heat. 
  2. Cook uncovered until water evaporates, approximately 8 minutes. Cook until sausage until is browned.
  3. Remove sausage to a cutting board and slice into 1/4 inch pieces when cool enough to handle.
  4. Add broth, beans, garlic and marjoram to saucepan. Add sausage. Bring to a simmer and cook for 5 minutes. Add spinach stir gently until wilted. When spinach is completely wilted, remove from heat. Season with salt and pepper.
  5. Garnish with Parmesan if desired and serve.

Where am I sourcing my food from?

Sausage: Forks Farm (This is part of my 1/2 hog that we bought in December. I don’t usually like hot sausage, but this is not too hot and really flavorful)
Chicken Broth, Canned Beans and Tomatoes: Kimberton Whole Foods
Spinach: Two Gander Farm (my winter CSA)

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