Italian Sausage & Bean Soup (I thought I took a picture....oh well)
Prep time: 10 minutes
Grill time: 8-10 minutes
Cooking time: 20 minutes
6 Italian sausage links (we used turkey because it’s lower in fat)
8 cups chicken stock
1 tsp dried basil
1 tsp ground fennel
1 tbsp olive oil
1 onion, chopped
2 large cloves of garlic, minced
2 19oz/540ml white or navy beans with juice
2 cups baby spinach
1. Grill the sausages under the broiler or in a grill pan on top of the stove (about 4 minutes per side).
2. In a large soup pot, combine the stock, basil, fennel and simmer.
3. When the sausages are cooked, slice them (thick or thin as you like). In a skillet, sauté onions in a little olive oil until translucent and then add the garlic for a minute or so. Add the sliced sausages, sauté for an additional few minutes, then add to the soup.
4. Add the beans and their juice to the soup and simmer for 10 minutes or so. Add the spinach and simmer for another 10 minutes. Taste for seasoning and serve.