Sopa contundente de salchicha italiana y alubias blancas

Ingredientes

• 1 lb sweet or hot Italian sausage, casings removed
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 2 large carrots, peeled and diced
• 4 cups low-sodium chicken broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 3 cups fresh spinach or kale, roughly chopped
• Freshly grated Parmesan cheese, for serving

Preparación

1. 1

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook, undisturbed, for 3-4 minutes until deeply browned on one side. Then stir and continue cooking until fully cooked through and crumbly. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.

2. 2

   Reduce the heat to medium. Add the diced onion, celery, and carrots to the pot with the sausage drippings. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for one more minute until the garlic is fragrant, being careful not to burn it.

3. 3

   Pour in the chicken broth, using your spoon to scrape up any browned bits from the bottom of the pot (deglazing). Add the drained and rinsed cannellini beans, the undrained diced tomatoes, and the cooked sausage back to the pot. Stir everything together.

4. 4

   Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 20 minutes, allowing the flavors to meld and the beans to soften slightly, naturally thickening the broth.

5. 5

   After 20 minutes, remove the lid and stir in the fresh spinach or kale. Cook for just 2-3 minutes, until the greens have wilted. Taste the soup and adjust the seasoning with salt and black pepper. Ladle into warm bowls and top generously with freshly grated Parmesan cheese.