You may also like
Categories:
olive oil Italian sausage onion celery garlic thyme bay leaf white beans water tomatoes salt fresh ground pepper spinach Parmesan cheese
Viewed: 106 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 1 lb mild Italian sausage, casing removed
- 1 onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 12 teaspoon dried thyme
- 1 bay leaf
- 4 cups white beans, drained and rinsed (preferably cannellini beans)
- 10 cups water
- 1 cup canned diced tomatoes with juice
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 23 lb spinach, stem removed, and leaves washed well (about 1 1/2 quarts)
- grated parmesan cheese, for serving
Method
- In a lare pot heat the oil over moderately high heat.
- Add the sausage and cook, stirring frequently, until browned, about 5 minutes.
- Remove the sausage with a slotted spoon.
- Reduce the heat to moderate.
- Add the onion, carrot, celery, garlic, thyme, and bay leaf to the pot and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
- Meanwhile combine 2 cups of the beans and 2 cups of the water in a blender and puree until smoooth.
- Add the tomatoes, the bean puree, the remaining 8 cups water, the salt, and the pepper, to the pot.
- Bring to a boil, skimming any foam that rises to the surface.
- Stir in the sausage, the remaining 2 cups bean, and the spinach.
- Simmer until the spinach wilts, about 3 minutes.
- Serve the soup topped with grated parmesan, and pass more Parmesan at the table.
