Sausage Bean Soup Dish (Print Version)
# Ingredients:
01 -
4 cups chicken stock.
02 -
2 cups packed fresh spinach leaves.
03 -
¼ teaspoon dried rosemary.
04 -
¼ teaspoon Italian herb mix.
05 -
4 strips of cooked bacon.
06 -
3 garlic cloves, finely chopped.
07 -
½ a medium onion, diced.
08 -
1 pound of Italian-style sausage.
09 -
2 small carrots, peeled and cut into chunks.
10 -
4 cans (14 oz each) of cannellini beans, rinsed.
# Instructions:
01 -
In about 15 minutes, cook the sausage and bacon until golden and crispy. Save 2 tablespoons of the drippings before taking them out.
02 -
For 3 to 5 minutes, cook the chopped onion until it's soft. Toss in the garlic and cook for another 30 seconds.
03 -
Mix beans, stock, and seasonings into the pot. Using an immersion blender, partially mash the beans.
04 -
Return sausage and bacon, then toss in the chopped carrots. Let it slowly bubble for 15-20 minutes until it thickens up.
05 -
Gently stir in spinach until it's softened. Adjust the salt and pepper to your liking.
# Notes:
01 -
Works great in a pressure cooker.
02 -
Grab low-sodium stock if you prefer.
03 -
Blend it as smooth or chunky as you want.