Tuscan Sausage & White Bean Soup

soup
It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
Tonight calls for soup. After a holiday season filled with rich treats and perhaps a late night ringing in the new year, tonight’s dinner needs to be easy, fast and on the lighter side while still being warming and comforting (since the weather is anything but). So soup it is. And this soup, from Mel’s Kitchen Cafe fits the bill perfectly. It is warm and satisfying without being heavy. And in true Fast Friday form, it is fast. So go ahead and make a pot tonight. Just add some crusty French bread and dinner is served.
TUSCAN SAUSAGE & WHITE BEAN SOUP

1 pound mild Italian sausage links, casings removed

1/2 cup chopped carrots

1/2 cup chopped yellow onion

3 cloves garlic, chopped

6 cups low-sodium chicken broth

2 (14.5-ounce each) cans diced tomatoes

1 (15-ounce) can Cannellini beans, drained and rinsed

1/2 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups uncooked small pasta

9 ounces spinach leaves, coarsely chopped

1/2 cup shredded Parmesan cheese

  • In a large pot, cook the sausage over medium heat until browned, 3-4 minutes, breaking it into small pieces as it cooks.
  • Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-10 minutes.
  • Add the broth, tomatoes, beans, basil, salt and pepper.
  • Bring the soup to a boil.
  • Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn’t sticking.
  • Stir in the spinach and simmer for another minute until the spinach is wilted.
  • Serve sprinkled with Parmesan cheese.

Serves 6

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