IMG_1050Serves 6



2 Tbsp. olive oil( plus extra if needed)

1 1/2 cups of sausage meat of your choice(I love chorizo or Hot italian)

1 onion , peeled and diced

1 carrot,peeled and diced

4 garlic cloves, chopped

2  celery stalks,diced

2 tsp. dried Thyme

1/2 tsp. red pepper flakes

1 head of Roasted garlic (about 15 cloves-I buy my garlic already roasted in the deli)

Salt and pepper to taste

2 14oz. cans of white cannellini beans, rinsed and drained

8 cups Chicken broth

2 cups fresh spinach leaves, packed tightly and cut into ribbons

1 3 by 2 inch Parmesan rind (optional)



Heat oil in a large pot and when hot add the sausage meat, stirring until no longer pink.

Remove sausage meat and set aside. Drain excess oil from pot leaving 2 tbsp or if using lean sausage add oil to make 2 Tbsp.

Add the carrot, onion, garlic, celery, thyme , red pepper flakes and salt and pepper, and cook until vegetables become translucent. (5-10 min )

Add the Roasted garlic, beans, parmesan rind and chicken broth and bring to a boil. Lower heat and simmer, uncovered for 20 minutes.

Remove the parmesan rind.

Place half of the soup in  a blender and pulse until mixture smooth.

Return to the pot and add the sausage meat and spinach, cooking until the spinach is wilted.

will last in fridge for up to 3 days!!