TUSCAN SAUSAGE AND VEGETABLE SOUP BY RR

Tuscan Sausage and Vegetable Soup by RR image

Provided by Rose Rauhauser

Time 1h20m

Number Of Ingredients 15

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2 lb sweet Italian sausage; cut up in chunks
3 can(s) 15 oz. canellini beans, drained (1 can reserved for puree)
olive oil
1 c vidalia onion, diced
1 c carrots, diced
1 1/2 c celery, diced
2 1/3 c zucchini, diced (skins on)
1 Tbsp chopped fresh thyme leaves (1 1/2 dried if you can't get fresh)
1 Tbsp fresh sage leaves (1 tsp dried if you can't get fresh)
1 tsp dried Italian seasonings
a little salt and pepper to your taste (I use very little because of grated Parmesan cheese on top)
32 oz chicken broth
2 can(s) 14.5 oz. no salt added diced tomatoes
3 c baby spinach leaves chopped
grated Parmesan cheese for each bowl of soup

Steps:

1. I do all my chopping and dicing and set everything aside and get ready to do it all at once. I also puree 1 can of canellini beans and get that ready to add with all the cans of beans and tomatoes are added.
2. SOUP: Heat olive oil in a large soup pot over medium heat. I use just enough to cover bottom of pot.
3. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, Italian seasonings and a little bit of salt and pepper. Cook stirring occasionally.
4. Cover pot and leave on simmer until vegetables are tender about 5 minutes or so.
5. Add cut up Italian sausage pieces stir through and allow to loose pinkness.
6. At this point add broth, tomatoes with the juices mix. Add pureed beans and whole beans. Put lid on and simmer on low heat 1 hour. Towards the end of the hour, add the 3 cups of spinach.
7. I also put in a whole piece of Italian Parmesan cheese and remove it at the end. You can serve this with ditalini or orzo pasta. I don't only because I rather all the veggies and no carbs but kids may like it with little pasta or alphabets in it. If you do keep the pasta separate and put soup on top of it and then serve. Use Italian bread for dunking if desired. Enjoy!