Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 lb. (16 oz.) Italian sausage (Note 1)
  • 2 tablespoons unsalted butter
  • 1 cup each: diced yellow onion, diced carrots
  • 1 tablespoon minced garlic ((~3-4 cloves))
  • Fine sea salt & pepper
  • 1-1/2 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 2 tablespoons white flour
  • 4 cups chicken stock ((we love Swanson))
  • 1 (15 oz.) can cannellini beans, (drained & rinsed)
  • 2 bay leaves
  • 3 cups fresh baby spinach, (coarsely chopped)
  • 1 cup heavy cream (Note 2)
  • 3/4 cup whole milk
  • For serving: fresh thyme or parsley, crusty bread for dunking, freshly grated Parmesan cheese, red pepper flakes

Instruction

  • SAUSAGE: In a large pot over medium-high heat, drizzle 1 tablespoon olive oil and then add in the sausage. Cook and crumble the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate. Dab the sausage with another paper towel, tent plate with foil, and set aside. There should be about 2 tablespoons grease left behind; if not add an additional 2 tablespoons butter or oil. If there is more than 2 tablespoons, drain off the excess.
  • VEGGIES: Keeping the pot at medium-high heat, add in the butter. Once melted, add in the diced onion and carrots, season with salt and pepper (I add 1/4 teaspoon each.), and sauté, stirring occasionally, for 4-6 minutes or until the vegetables are soft. Add the garlic, Italian seasoning, and paprika, and sauté for one more minute, stirring occasionally. Add in the flour and cook, stirring constantly, for 1 minute.
  • STOCK AND BEANS: Gradually pour in 1 cup of the chicken stock while mixing constantly and scraping the bottom of the pan to release any browned bits. Stir until thickened and then add the remaining 3 cups stock gradually while stirring. Add in the drained and rinsed beans and bay leaves. Bring soup to a boil and then immediately turn the heat to low. Simmer, uncovered, for 10-15 minutes, stirring occasionally, or until beans are tender to your liking.
  • BLEND: Remove 2 full cups of the soup and transfer into a blender (Note 3). Blend until completely smooth and then pour back into the pot. (Use a spatula to scrape it all back in!) Mix to combine.
  • FINISHING SOUP: Add in coarsely chopped spinach, cooked sausage, heavy cream, and whole milk. Stir and then simmer on medium heat for about 3-5 minutes or until the spinach is wilted. Remove bay leaves and discard. Taste and adjust seasonings; I typically add another 1/4 teaspoon up to 3/4 teaspoon fine sea salt here -- the flavors should sing!
  • SERVE: Serve immediately with lots of freshly grated Parmesan and a crusty baguette, if desired. Add red pepper flakes to individual bowls for those people that would like some more heat!