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Beans, Greens and Sausage Soup

Beans, Greens and Sausage Soup

INGREDIENTS

This recipe features Filippo Berio Extra Virgin Olive Oil

  • 12 ounces mild or hot Italian sausage, casings removed
  • 2 tablespoons Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
  • 3 large cloves garlic, minced
  • 1 tablespoon rubbed dried sage leaves
  • 3 cans (15 1/2 ounces each) cannellini beans, rinsed and drained
  • 3 cans (14 1/2 ounces each) chicken broth
  • 4 cups water
  • 1 cup macaroni
  • 1 bag (6 ounces) baby spinach leaves, stems removed
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Grated Pecorino Romano cheese

DIRECTIONS

Course: Soups & Stews

Prep: Moderate

Serves: 4 to 6 as a main dish

Method: Stove Top Cooking

  1. Crumble the sausage into a large cold pot. Add 2 tablespoons cold water. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon; set aside. Pour off and discard any drippings
  2. Add the oil; heat until warm. Add the garlic and sage. Cook for about 1 minute, or until fragrant. Add the beans. Cook, stirring, for 1 minute. Add the broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.
  3. Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.
  4. Transfer about half of the beans, and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage. Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt, and the pepper. Sprinkle with Pecorino Romano at the table

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