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seasonal recipe

Recipe for Italian sausage soup with white beans and spinach

Karoline Boehm Goodnick for The Boston Globe

Serves 6

Get a start on this hearty meal by chopping the vegetables ahead. When it’s time to cook, you need about half an hour.

1pound sweet Italian sausage, removed from casings
1tablespoon olive oil
2carrots, quartered lengthwise and thickly sliced
2small zucchini, quartered lengthwise and thickly sliced
Salt and pepper, to taste
1clove garlic, finely chopped
1can (about 15 ounces) diced tomatoes
cups chicken stock
½cup macaroni, or other small pasta
1can (about 15 ounces) great Northern beans, drained
5ounces fresh baby spinach, tough stems removed
1cup grated Parmesan (for serving)

1. In large soup pot over medium heat, brown the sausage, breaking it up with a large spoon, until it is no longer pink. Remove from the pan.

2. Add the oil to the pan. When it is hot, add the carrots, zucchini, salt, and pepper. Cook, stirring often, for 8 minutes. Stir in the garlic and cook 1 minute more. Stir in the tomatoes and continue cooking, stirring often, for 2 minutes.

3. Add the stock and bring to a boil. Stir in the macaroni and sausage, lower the heat, and partially cover the pan. Simmer, stirring occasionally, for 10 minutes, or until the pasta is tender.

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4. Add the beans and simmer 5 minutes more.

5. Remove the pan from the heat. Stir in the spinach. Replace the lid and let the soup sit for a few minutes or until the spinach wilts. Ladle into bowls and sprinkle with Parmesan.

Allison Boomer


Sheryl Julian can be reached at julian@globe.com.