Tuscan Sausage and Bean Soup

Winter is not ready to release its grip on us which means soup can still be on the menu! A taste of Italy, rich, filling and delicious yet made with ingredients you probably already have. It's a wonderful, hearty pantry meal that is totally customizable to your tastes. Use hot Italian sausage instead of sweet. Add more or less broth as you like. Have a parmesan rind? Add it to the pot for a true authentic Italian soup!

Picture courtesy of Mel's Kitchen Cafe

Ingredients

• (3) 14.5-Oz. Cans Cannellini Or White Beans, Drained

• (1) 16-Oz. Can Italian-Style Tomatoes--Do Not Drain

• (1) 14-Oz. Can Beef Broth & (2) Cans Water (Additional Broth And Water May Be Needed. You decide how brothy you like it)

• 1 Lb. Italian Sausage--Cut In 1/2" Slices-

• 4 Tablespoons Olive Oil

• 1 Medium Onion—Chopped small

• 2 To 3 Cloves Garlic--Minced

• 2 Stalks Celery--Cut In Small Dice

• 1 Bay Leaf

• 1/3 Cup Red Wine (optional)

• 1/2 Teaspoon Italian Blend Seasoning--Or More To Taste

• 1/2 of a 16-Oz. Bag Frozen Green Beans Or 8 Oz. Fresh

• (1) 10-Oz. Package Frozen Spinach Or Greens--Thawed OR 3 Cups Fresh Spinach/Greens (Optional)

• Pinches Red Pepper Flakes--To Taste

• 3" Chunk Parmesan Cheese Rind (optional…very Italian!)

• Grated Parmesan Cheese For Sprinkling

Instructions

1. Place oil, onions and sausage in a soup pot, and sauté over moderate heat and sauté for 5 minutes or so or until onions have softened and sausage is lightly browned.

2. Stir in garlic for 1 minute then add rest of ingredients, EXCEPT spinach/greens and grated Parmesan.

3. Bring to a boil then reduce heat and simmer on medium-low heat for 30 minutes; add spinach or greens and cook another 5-10 minutes depending on the greens you are using.

4. Add more broth if necessary, to maintain a soup consistency you like.

Garnish with grated Parmesan when serving.Great with crusty Italian bread.