45 minutes
A hearty and comforting soup made with hot Italian sausage, cannellini beans, and fresh spinach.
tablespoons
Hot Italian Sausage, casings removed
0 lb
Onion, finely chopped
each
Garlic Clove, thinly sliced
each
teaspoons
cups
Cannellini Beans, rinsed
0 oz
Crushed Tomatoes, canned
0 oz
teaspoons
teaspoons
0 oz
1. Heat olive oil and cook sausage
Heat the extra-virgin olive oil in a Dutch oven over medium heat until it shimmers. Add the hot Italian sausage, breaking it up with a wooden spoon as it cooks. Sauté for about 4 minutes, or until the sausage is no longer pink. Browning the sausage at this stage helps to enhance its rich flavor, making the soup more robust.
2. Add onion, garlic, and red pepper flakes
Once the sausage is browned, add the finely chopped onion, thinly sliced garlic, and red pepper flakes to the Dutch oven. Continue to cook for 3 to 5 minutes, stirring occasionally, until the onion becomes translucent and the garlic is fragrant. This step builds the aromatic base of your soup.
3. Add broth, beans, tomatoes, and seasonings
Next, stir in the chicken broth, rinsed cannellini beans, crushed tomatoes, table salt, and black pepper. Bring the mixture to a boil, ensuring to scrape up any browned bits from the bottom of the pot – these bits add depth to the soup’s flavor. Once boiling, reduce the heat, cover the Dutch oven, and let the soup simmer gently for about 15 minutes.
4. Add spinach and adjust seasoning
After the soup has simmered, take it off the heat and stir in the baby spinach. The residual heat will wilt the spinach perfectly, adding a fresh element to the soup. Taste and adjust the seasoning with additional salt and pepper if needed.
Create an Italian Minestrone with a variety of vegetables and pasta, or a Moroccan Harira with lamb sausage and spices.
Try chicken and white bean soup with lemon, or a vegetarian kale and bean soup with smoked paprika, or a seafood variety.
Use chickpeas and chorizo for a Spanish twist, or lentils with Andouille sausage for a Cajun flavor.
Include seasonal vegetables like butternut squash and parsnips for an Autumn Harvest Soup, or lighter vegetables for a Summer Vegetable Soup.
Swap out traditional pork sausage for a lighter chicken or turkey sausage, or opt for a spicy chorizo or andouille to add heat.
Select high-quality, artisanal or locally-sourced sausages and soak and cook dried cannellini beans for superior flavor and texture.
Use homemade or high-quality, low-sodium store-bought broth to control seasoning and ensure a clean flavor profile.
Brown the sausages thoroughly to create a fond for added depth in the soup's flavor.
Season as you go, adjusting salt and pepper levels before serving as the sausage and stock's saltiness can vary.
Brighten the soup with fresh lemon juice or sherry vinegar before serving to add complexity.
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