A delicious, quick to prepare soup perfect for the Fall season.
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Ingredients
1tablespoonstblsp. olive oil
3clovesgarlicminced
¼teaspoonred pepper flakes
4Italian sausage linkscasings removed
4cupschicken broth
14.5ouncescanned whole plum tomatoes with juice
5ouncesbaby spinach
15ouncescanned white beans
2tablespoonsParmesan cheeseplus more for garnish
½teaspoonsalt
Instructions
Heat a Dutch oven or similar deep pot over medium high heat. Add the olive oil, garlic, red pepper, and Italian sausage. Cook until no pink color shows in the sausage.
Add the chicken broth, tomatoes with their juice (break up the tomatoes), and spinach. Bring to a boil, then reduce the heat and simmer 15 minutes.
Drain the beans and add them along with the Parmesan cheese, and salt. Cook for an additional 15 minutes.
Garnish with additional Parmesan cheese. Serve with toasted baguette and roasted tomatoes.
To make the roasted tomatoes: Preheat the oven to 300 degrees. Slice several plum tomatoes lengthwise and place on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 45 minutes to 1 hour or until the tomatoes begin to blackened on the edges.