Beans, Greens, and Sausage Soup

Prep Time: 20 min

Cook Time: 25 min

Total Time: 45 min

Servings: 4-6

RECIPE INGREDIENTS

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

RECIPE DIRECTIONS

  1. Crumble sausage into large saucepan. Add 2 tbsp cold water; cook over medium-high heat, turning occasionally, for 3 minutes or until browned. Remove with slotted spoon; set aside. Pour off and discard any drippings.
  2. Add oil; heat until warm. Add garlic and sage; cook for about 1 minute or until fragrant. Add beans; cook, stirring, for 1 minute. Add broth and 4 cups water. Increase heat to high and bring just to boil, scraping up browned bits at the bottom of saucepan.
  3. Reduce heat to medium-low; cover partially and simmer for 15 minutes. In blender or food processor, purée half of the beans and enough broth to cover. Return to saucepan; add macaroni and reserved sausage. Simmer for about 5 minutes or until macaroni is al dente. Stir in spinach, vinegar, salt and pepper. Ladle into bowls; sprinkle with Pecorino Romano.
  4. Recipe Provided by Chef Sharon Sanders