Tuscan bean and Italian sausage soup
a hearty soup with loads of flavor
Ingredients
- 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
Instructions
- 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.