I saw a similar recipe and I thought it sounded good so I made up my own version and we really enjoyed it. The next time I will make a double batch so I can get some into the freezer for later.
prep time15 Min
cook time25 Min
mild italian sausages, casings removed
2 or 3 clove
white beans, drained and rinsed
chicken or vegetable stock
4 to 6 oz
baby spinach, roughly chopped
parmesan cheese, for topping
How To Make
In a large kettle heat olive oil and add sausage breaking it up until it is in crumbles. Cook until it is starting to brown and is no longer pink.
Stir in the onion, garlic, carrot and celery. Add the oregano, basil and thyme and stir. Cook about 5 minutes.
Add the beans and the stock and bring to a simmer adding salt and pepper to taste. Cook for about 10 minutes until the carrots and celery are tender.
Stir in the spinach and cook for another 5 minutes.
Serve in bowls and pass the Parmesan cheese for topping.
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