We're heading into soup season!
Tuscan Vegetable Soup with Italian Sausage
Enjoy this hearty soup as we move into the first days of autumn.
Ingredients:
- 1 15-ounce can cannellini beans
- 1 tbsp. Well Seasoned Olive Oil*
- ½ large onion
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small zucchini
- 1 clove garlic, minced
- 1 tbsp. chopped fresh thyme leaves
- 2 tsp. chopped fresh sage leaves
- ½ tsp. salt*
- ¼ tsp. pepper*
- 32 ounces vegetable or chicken broth*
- 1 x 14.5-ounce can diced tomatoes
- 2 cups chopped spinach leaves
- 1/3 cup freshly grated Parmesan*
- 3 Italian sausage links, casing removed
- *Available from Well Seasoned
Instructions:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the sausage, onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.