215 ozcans of white cannelini beans - drained and rinsed
2bay leaves
1tspdried oregano
1tspdried thyme
6tbspgrated parmesan cheese
Salt and pepper to taste
Instructions
Heat oil in a large pot or dutch oven over medium high heat. Add in sausage, and cook, while breaking up with a wooden spoon, until browned.
Stir in garlic, onions, carrots, celery, and cook until vegetables begin to soften, about 8-10 minutes.
Add in beans, broth, bay leaves, oregano, thyme, and salt and pepper. Bring to a boil, then reduce heat to medium low, cover with a lid, and cook for about 30 - 45 minutes.
Turn heat up to medium, bringing the soup back to a simmer, and stir in the spinach. Cook, uncovered, until it becomes slightly wilted.
Remove from heat and remove bay leaves. Season with additional salt and pepper if desired.
Ladle into bowls, and top with 1 tbsp grated Parmesan cheese.
Notes
The entire recipe makes 6 servings
The serving size is about 1 ½ cups
Nutrition
Nutrition Facts
Tuscan-Style White Bean and Sausage Soup Recipe
Amount per Serving
Calories
376
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
25
%
Cholesterol
63
mg
21
%
Sodium
1208
mg
53
%
Carbohydrates
37
g
12
%
Fiber
8.5
g
35
%
Sugar
4.5
g
5
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.