Ok…who is ready for Fall? College Football. Ahhhh …..Boots. Comfy and stylish sweaters.
And comfort food.
This is the time of year when I salivate at nearly every recipe as we entertain for game day, prep for the holidays and hibernate as the temperatures drop (you know how I feel about the cold!)
You know what this means? I have the perfect soup recipe to feed your family or to take to a group gathering. This one will have family and friends begging for the recipe – it is such a perfect combination of flavor and comfort – and hoping there are leftovers. (Just ask my husband – he’s happy to bring his own tupperware just in case!)
Feast your eyes and tastebuds on this one:
Spicy White Bean Soup with Parmesan and Spinach
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 lb spicy italian sausage
- 6 cups chicken broth
- 1 (15-ounce) can diced tomatoes, drained
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 2 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups baby spinach, loosely packed
- 1/2 cup fresh grated Parmesan cheese, for serving
- 1/4 cup chopped fresh flat-leaf parsley, for serving
In a large pot, heat olive over medium high heat. Add onion and garlic and cook until onions are translucent and garlic is fragrant, about 2-3 minutes. Add the spicy Italian sausage and cook, breaking it into crumbles, until no longer pink….around 5 minutes.
Add the chicken broth, tomatoes, 1 cup of parmesan cheese, Italian seasoning, salt and pepper.
Bring to a boil, reduce heat and simmer for 10 minutes. Stir in the cannellini beans and spinach, and continue to simmer gently until the spinach has wilted, about 2 minutes. Adjust seasoning if desired and serve with remaining Parmesan cheese and parsley.
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Now, I cannot wait for you to come back and tell me what you think. I’m so hoping you love it as much as we do.