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Creamy White Bean, Spinach and Italian Sausage Soup
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Description
Faced with white kidney beans, a big container of spinach, a box of pasta and a package of Italian sausage, this is what I came up with.
Ingredients
- 1 pound Italian Sausauge
- 1 Tablespoon Olive Oil
- ½ cups White Wine (Reisling Or Gewurztraminer Works Well)
- 2 cans (14 Oz. Can) Chicken Stock
- 1 package (16 Oz. Package) Cooked Pasta (farfalle Worked Well)
- 1 can (15 Oz. Can) White Beans, Such As Cannelini
- 1 bag (6 Oz. Bag) Baby Spinach
- ½ cups Heavy Cream
- ¼ cups Parmesan Cheese
- Salt To Taste
Preparation
Roll Italian sausage into small meatballs. Saute in olive oil in a large stock pot until browned. Remove meatballs.
Deglaze the stock pot with the white wine and reduce by half. Add the chicken stock and bring to a boil.
Add the cooked pasta, beans, meatballs and fold in the spinach. Heat thoroughly but don’t bring to a boil. Add the heavy cream and parmesan cheese and heat thoroughly. Salt to taste. Serve with grated parmesan cheese.
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