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Beans, Greens and Sausage Soup
SERVES: 4-6
PREPARATION TIME: 15 minutes
COOKING TIME: 35 minutes
Ingredient
- 340 g (12 oz) mild or hot Italian sausage, casings removed
- 2 tbsp Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
- 3 large cloves garlic, minced
- 1 tbsp rubbed dried sage leaves
- 3 cans -15 1/2 ozeach (440 g) cannellini beans, rinsed and drained
- 3 cans -14 1/2 ozeach (410 g) chicken broth
- 950 ml (4 cups) water
- 240 ml (1 cup) macaroni
- 1 bag -170 g (6 oz) baby spinach leaves, stems removed
- 1 tbsp Filippo Berio Balsamic Vinegar
- 1/8 tsp salt
- 1/2 tsp ground black pepper
- Grated Romano cheese
Method
- 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.
- Add the oil; heat until warm. Add the garlic and sage and cook for about 1 minute, or until fragrant. Add the beans and 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.
- Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.
- 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 Romano at the table.
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