Sausage Bean Spinach Soup (Print Version)
# Ingredients:
01 -
2 small carrots, diced and peeled.
02 -
4 cups chicken stock.
03 -
½ of a medium onion, finely chopped.
04 -
4 cans (14 ounces each) cannellini beans, rinsed.
05 -
¼ teaspoon dry rosemary.
06 -
1 pound of Italian sausage.
07 -
4 strips of crispy bacon.
08 -
2 cups tightly-packed baby spinach.
09 -
3 minced garlic cloves.
10 -
¼ teaspoon of Italian herb mix.
# Instructions:
01 -
Cook the bacon and sausage together until browned and crunchy, about a quarter of an hour. Scoop them out but leave behind 2 tablespoons of grease.
02 -
Start by sautéing the onion for 3-5 minutes till soft. Toss in garlic and let it cook for half a minute.
03 -
Mix in the broth, beans, and spices. Use an immersion blender to half-puree the mix.
04 -
Throw the meats back into the pot and add in the carrots. Let it bubble gently for 15-20 minutes until thicker.
05 -
Mix in the spinach last and let it wilt down. Adjust flavors with seasoning as needed.
# Notes:
01 -
Works great in a pressure cooker.
02 -
Opt for low-sodium stock if you're watching salt.
03 -
Blend until you like the consistency.