Thursday, November 1, 2012

Tuscan White Bean & Sausage Soup


While my family was fortunate not to sustain any major damage from Hurricane Sandy this week, we did lose power for three days. Luckily, we have a gas range, so I was still able to cook on my stove top  This soup was bursting with flavor and was the perfect dish to ride out the storm.

1 lb. sweet Italian sausage 
2 carrots, peeled and chopped
1/2 onion, chopped
2 cloves garlic, minced
1 qt. chicken broth or stock
1 can (15-oz) diced tomatoes (with garlic and oregano)
1 can (15-oz) cannellini beans
1 tsp dried basil
1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. shell pasta
1 handful fresh baby spinach leaves
Parmesan cheese for topping

In a large saucepan, brown sausage over medium-high heat. Reduce heat to medium and add carrots, onion, and garlic. Sauté for about 7 minutes, until vegetables are tender. Add broth, tomatoes, and beans. Stir in basil, salt, and pepper. Bring to a boil. Stir in pasta, cover, and simmer for 7-8 minutes, until pasta is cooked. Remove from heat and stir in spinach just until wilted. Serve hot and top with shredded Parmesan.

*Adapted from Feast on the Cheap


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