On a chilly winter day, prepare a pot of this filling soup to keep cozy and warm. To make it vegetarian, simply leave out the sausage, or try my Mediterranean White Bean Soup recipe.
Ingredients
1 tablespoon olive oil or garlic-infused olive oil
3 garlic cloves, minced (omit if using garlic-infused olive oil)
1/2 large onion, diced
4 medium carrots, peeled and sliced
2 celery stalks, diced
1 pound ground Italian sausage
2 teaspoons Italian seasoning (or make your own with dried oregano, basil, thyme, rosemary, marjoram, parsley, red pepper flakes and garlic powder)
5 cups chicken or vegetable broth
3 cups or 2 15-ounce cans cannellini beans, drained and rinsed
2 tablespoons tomato paste
Mineral salt and freshly ground pepper to taste
1/2 lemon, juiced
2 cups baby spinach
1/4 cup grated parmesan cheese for garnish (or omit if you want this dairy-free)
Instructions
In a large pot, heat oil and sauté onion, garlic (if using), carrots, and celery for 8-10 minutes.
Add crumbled sausage and cook until browned, about 5 minutes.
Add Italian seasoning, salt and pepper.
Add broth, white beans, tomato paste, and lemon. Scrape the bottom of the pot to release any stuck bits.
Bring to a boil, then reduce heat and let simmer for 20 minutes with cover on.
Transfer 2 cups of soup to a blender and blend until smooth.
Transfer mixture back to the pot and stir well.
Add in the baby spinach and let it wilt for a few minutes.
Taste soup and adjust seasonings if needed.
Dish out the soup into bowls and sprinkle with grated parmesan cheese on top.
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