Ingredients

The following ingredients have 4 Servings
  • 1 tablespoons tblsp. olive oil
  • 3 cloves garlic (minced)
  • ¼ teaspoon red pepper flakes
  • 4 Italian sausage links (casings removed)
  • 4 cups chicken broth
  • 14.5 ounces canned whole plum tomatoes with juice
  • 5 ounces baby spinach
  • 15 ounces canned white beans
  • 2 tablespoons Parmesan cheese (plus more for garnish)
  • ½ teaspoon salt

Instruction

  • Heat a Dutch oven or similar deep pot over medium high heat. Add the olive oil, garlic, red pepper, and Italian sausage. Cook until no pink color shows in the sausage.
  • Add the chicken broth, tomatoes with their juice (break up the tomatoes), and spinach. Bring to a boil, then reduce the heat and simmer 15 minutes.
  • Drain the beans and add them along with the Parmesan cheese, and salt. Cook for an additional 15 minutes.
  • Garnish with additional Parmesan cheese. Serve with toasted baguette and roasted tomatoes.
  • To make the roasted tomatoes: Preheat the oven to 300 degrees. Slice several plum tomatoes lengthwise and place on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 45 minutes to 1 hour or until the tomatoes begin to blackened on the edges.