I was part of a dinner club that ran once a month for ten straight years! I made this soup for a dinner club in which I’d barely have any time to cook and was surprised at what a hit it was. It’s a great family soup (I’ve found that kids like soup 80% more if it has noodles in it) and the perfect “starter soup” for those of you who have never made soup before. Really it couldn’t be easier.
I make a ton of soup. It’s just as good reheated which is great for me because I’m a daytime cook. The dishes at the end of the day when all the people are around really galls me. Soup is also the easiest give away meal because its one of those “all in one bowl” dinners. Give it with bread and some brownies and you’re golden! I can vouch for how well this freezes – next time I make it I plan to make a double batch and freeze half.
Sweet Sausage, Bean and Spinach Soup
1 lb. bulk sweet sausage
1 1/2 c. chopped onion
1 1/2 c. chopped carrot
1 1/2 c. chopped celery
2 medium garlic cloves, minced or pressed
1 tsp. dried rosemary
1/4 tsp. crushed red pepper flakes
1/4 tsp. rubbed sage
1 (14 oz) can diced tomatoes, with juices
6 c. chicken broth
1 c. elbow macaroni
1 (15 oz) cannellini beans, drained and rinsed
6 oz. fresh baby spinach
1 tsp. balsamic vinegar
1/4 c. grated parmesan
1/4 tsp. salt
1/4 tsp. black pepper
1/4 c. roughly chopped fresh basil leaves
1. Heat oil in dutch oven over medium high heat. Add sausage and cook, stirring to break up, until cooked (about 5 minutes).
2. Add onion, carrot, celery, garlic, rosemary, crushed pepper and sage and stir to combine. Saute, stirring occasionally for 8-10 minutes or until veggies are softened.
3. Add tomatoes and broth and stir to combine. Increase heat to high.
5. Turn heat to low and add beans and spinach and stir to combine. Add vinegar, cheese, salt, pepper and basil and stir to combine. Serve, topped with more cheese if desired.