Sopa toscana de judías blancas

Ingredientes

• 1 lb Italian sausage
• 1 medium yellow onion, chopped
• 3 large carrots, peeled and chopped
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon ground cayenne pepper
• 4 cups low-sodium chicken broth
• 1 (15-ounce) can diced tomatoes
• 2 (15-ounce) can cannellini beans, drained and rinsed
• 4 cups baby spinach
• 1/4 cup heavy cream
• salt to taste
• freshly ground black pepper to taste
• chopped fresh parsley (for garnish)

Preparación

1. 1

   In a large Dutch oven or heavy stockpot, brown the Italian sausage over medium heat. Halfway through the browning process, add the chopped onions, carrots, and celery. Cook until the sausage is brown and the onions and celery are soft.

2. 2

   Reduce the heat to low and add the garlic, Italian seasoning, marjoram, and cayenne pepper. Cook for 1 minute while stirring.

3. 3

   Stir in the chicken broth, diced tomatoes, and cannellini beans. Simmer for 15 minutes. Turn the heat as low as it goes and stir in the spinach and cream and cook just until the spinach wilts.

4. 4

   Remove 2 cups of soup and puree it with an immersion or stand blender. Return it to the pot. Season with salt the fresh ground black pepper to taste. Garnish with chopped fresh parsley.