Cannellini Bean and Sausage Soup

Ingredients

• 1 TBS Olive Oil
• 1 pound Italian Sausage ((SEE NOTES))
• To taste Kosher Salt and Ground Black Pepper
• 1 small Yellow Onion (– peeled and small dice (about 1 3/4 cups))
• 3 large ribs Celery (– small dice (about 1 heaping cup))
• 2 large Carrots (– peeled and small dice (about 1 heaping cup))
• 3-4 cloves Garlic (– peeled and minced)
• 2 1/2 tsp Italian Seasoning
• 1/2 tsp Crushed Dried Rosemary
• 1 large Lemon (- zested and juiced; DIVIDED (1 TBS zest and 2 TBS juice))
• 1/3 Cup Dry White Wine (- (substitute: more broth))
• 4-5 cups Low-Sodium Chicken Broth (– use 5 cups if you prefer a brothier soup)
• 2 (14 ounce) cans White Cannellini Beans (– drained; do not rinse)
• 2 whole Dry Bay Leaves
• 1 whole Parmesan Rind (- OPTIONAL)
• 2 1/2 Cups Baby Spinach (– packed (about 2 1/4 to 2 1/2 ounces))
• Optional to taste Freshly Grated Parmesan Cheese and Fresh Herbs

Instructions

1. 1

   Brown Italian Sausage: In a large pot, heat the oil over medium to medium-high heat. Once shimmering, add the sausage and season generously with salt and pepper. Cook the sausage, stirring occasionally and using the back of a wooden spoon to break the sausage into medium-sized chunks, until browned and no longer pink, about 6-7 minutes. Turn the heat off and remove the sausage to a paper towel lined plate to drain. Set the sausage aside.

2. 2

   Sauté Vegetables: Drain off all but 1 tablespoon of fat from the pot and return it to the stove over medium heat. Once the pan is hot, add the onions, carrots, celery, and season liberally to taste with salt and pepper. Cook the veggies, stirring frequently, until the onions are softened, about 5-8 minutes.

3. 3

   Add Aromatics: Add the garlic, Italian seasoning, dried rosemary, and lemon zest to the pot and sauté, stirring constantly, until fragrant, about 30 seconds to 1 minute.

4. 4

   Deglaze with Wine: Pour the wine into the pot and use the edge of a wooden spoon to scrape the brown bits off the bottom of the pan. Cook until the wine is evaporated.

5. 5

   Add Broth, White Beans, Browned Sausage, and Bay Leaves: Pour the broth into the pot, followed by the beans, browned sausage, the bay leaves, and parmesan rind, if using. Give everything a stir and bring the contents to a low boil over high heat.

6. 6

   Simmer the Soup: Once boiling, immediately reduce the heat to maintain a gentle simmer. Partially cover the pot with a lid, leaving it slightly cracked to vent, and simmer, stirring occasionally, for 15 minutes.

7. 7

   Add Spinach and Lemon Juice: Remove Bay Leaves, Add Spinach and Lemon Juice: Adjust the heat under the pot to low. Use tongs to remove and discard the bay leaves and rind. Then add the spinach and 1 tablespoon of lemon juice to the soup. Stir to slightly wilt the spinach for 1 to 2 minutes. Then grab a spoon and give the soup a taste, adjusting the flavors to suit your tastebuds.

8. 8

   Serve Cannellini Bean and Sausage Soup: Ladle the soup into warm bowls and top with plenty of parmesan and fresh herbs, if using. Enjoy!