Friday, January 20, 2012
White bean, sausage and spinach soup
We got our first real snowfall in New England yesterday, three inches or so. Which I guess officially makes it soup weather.
The equivalent of four cans of white beans, drained (dried, soaked and pre-cooked if possible)
3 links of Italian sausage, squeezed out
1 diced onion
4 diced carrots
4 diced celery stalks
Vegetable or chicken broth
1 box of frozen spinach
Italian seasoning, salt and pepper to taste
Brown the Italian sausage in olive oil. Add the onion, carrots and celery and cook until soft. Add the beans, and enough broth to float everything. Add the box of frozen spinach and let simmer on medium-low until the flavors are melded (30-45 minutes). Season to taste, and serve.