If you read my blog fairly frequently you might think I just posted this; I even questioned it myself but they are different soups with similar ingredients. This one I adapted from a recipe I found in allrecipes.com that was submitted by domesticgoddess. It comes together quickly and has fabulous flavor and fits the bill around here. We got over a foot of snow here yesterday yeah March snow. It was starting to feel like Spring but I guess not.
So if you want a nice warming soup you should check this one out. I think the only thing I had to go out to get was the summer squash and I ended up buying a small box of wine since I don’t really drink red wine so I wasn’t going to do my “norm” and finish the bottle, you know so I doesn’t go bad.
Tuscan bean and Italian sausage soup
- 3 links Italian sausage, cooked diced or casing removed and smashed
- 1 medium onion diced
- 1 yellow summer squash halved and sliced
- 2-3 cloves garlic minced
- 32 ounce low-sodium chicken broth
- 2 15 ounce cans white beans cannellini, rinsed and drained
- 1 15 ounce can diced tomatoes
- ⅓ cup red wine
- 1 teaspoon Italian seasoning
- 4 cups baby spinach
- 3 tablespoon freshly grated Parmigiano-Reggiano cheese
- Cook sausage and onion in a large pot over medium-high heat until sausage is lightly browned and onion is tender, roughly 5-7 minutes.
- Add squash, garlic and Italian seasoning; cook while stirring, until you can smell the garlic, about a minute.
- Stir in chicken broth, beans, tomatoes and wine. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes. Stir in the spinach and cook until it just starts to wilt. about a minute or so. Serve warm topped with cheese.