Supplies
- 2 tablespoons vegetable oil
- 9 ounces ground sausage
- 1 large onion, chopped
- 2 large carrots, peeled and chopped
- 3 celery stalks, chopped
- Kosher salt
- Black pepper
- 1 (15-ounce) can white beans
- Rosemary sprig
- 4 cups chicken stock
- Parmesan rind
- 4 cups baby spinach, roughly chopped
- 1 teaspoon chili flakes
Passo a passo
- In a large stock pot on medium heat, add oil and brown sausage. Remove and set aside.
- Add onions, carrots, celery, salt, pepper, beans, rosemary sprig, chicken stock and Parmesan rind.
- Increase heat to medium-high, bring to a simmer; cover and cook for 15 to 20 minutes, until vegetables are tender.
- Remove rind and rosemary sprig.
- Using an immersion blender, blend half of the soup, leaving it chunky.
- Add cooked sausage, spinach and chili flakes. Stir until spinach is wilted.
- Serve.