Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 2 large links (approximately 6 ounces Italian chicken sausage, diced)
  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½-1 teaspoon red chili flakes (depending on your heat preference)
  • 5 ounces fresh baby spinach
  • 1½ 15-ounce cans cannellini beans, drained and rinsed
  • 1 28- ounce can crushed tomatoes (I prefer San Marzano.)
  • 3 cups low-sodium vegetable stock
  • Salt
  • Fresh ground pepper
  • Freshly grated Parmesan cheese (optional)

Instruction

  • Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. When hot, add the chicken sausage and cook for 4-5 minutes until browned.
  • Reduce the heat to medium and add the onion and garlic. Cook for 4-5 minutes until the onions are translucent and the garlic is fragrant. Stir in the tomato paste, paprika, oregano and chili flakes and cook for 3 minutes.Add the fresh spinach, and cook, stirring continuously until the leaves are completely wilted, about 3 minutes.
  • Add the beans, crushed tomatoes and vegetable stock and bring to a boil. Lower to a simmer and cook, uncovered for 15 minutes. Season with salt and fresh ground pepper to taste.
  • Ladle soup into bowls and top with freshly grated Parmesan if you like.