Sopa toscana de alubias blancas con salchicha

Ingredientes

• 1 pound mild Italian sausage
• 1/2 cup (119 g) heavy whipping cream
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 ribs celery, diced
• 2 large carrots, sliced into rounds
• 2 teaspoons garlic, minced
• 2 cups (60 g) fresh baby spinach
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground black pepper
• 4 cups (32 ounces) chicken broth
• 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
• Parsley, chopped for garnish

Preparación

1. 1

   Cook the Sausage: In a large pot or Dutch oven over medium heat, brown the mild Italian sausage until fully cooked and no longer pink, breaking it into small pieces as it cooks. Drain excess fat if necessary.

2. 2

   Sauté Vegetables: Add diced onion, celery, carrots, and minced garlic to the pot with the sausage. Cook until the vegetables soften and the onions become translucent, about 5-7 minutes.

3. 3

   Add Seasonings and Tomato Paste: Stir in the tomato paste, Italian seasoning, crushed red pepper, and ground black pepper. Cook for 1-2 minutes to combine flavors thoroughly.

4. 4

   Add Broth and Beans: Pour in the chicken broth and add the drained and rinsed Great Northern beans. Stir well and bring the mixture to a boil.

5. 5

   Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender.

6. 6

   Add Spinach and Cream: Stir in the fresh baby spinach until wilted. Then, add the heavy whipping cream, stirring to combine and warm through for 2-3 minutes without boiling.

7. 7

   Final Seasoning and Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with chopped parsley, and serve warm for a delicious, hearty meal.