Ingredients
Equipment
Method
- Place a large Dutch oven over medium-high heat and add the Italian sausage. Cook the meat until it is thoroughly browned, using a wooden spoon to break it into small crumbles. This process typically takes about 10 to 15 minutes.1 pound mild Italian sausage
- Reduce the heat to medium. Add the diced onions, celery, and carrots to the pot. Sauté the vegetables until the onions have softened and become translucent, which should take about 3 to 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.1 large yellow onion, 3 ribs celery, 2 large carrots, 2 teaspoons garlic
- Add the tomato paste, Italian seasoning, crushed red pepper, and black pepper. Stir well to ensure the vegetables and meat are evenly coated with the spices and paste.1 tablespoon tomato paste, 1 teaspoon Italian seasoning, ½ teaspoon crushed red pepper, ½ teaspoon ground black pepper
- Pour in the chicken broth and add the rinsed Great Northern beans. Bring the mixture to a gentle simmer. Continue to simmer for 6 to 7 minutes, or until the carrots and celery have reached your desired level of tenderness.4 cups chicken broth, 2 cans Great Northern beans
- Stir in the heavy whipping cream and the fresh baby spinach. Continue cooking for about 5 minutes, or just until the spinach has wilted into the soup.½ cup heavy whipping cream, 2 cups fresh baby spinach
- Remove from heat and serve warm. Garnish each bowl with a sprinkle of fresh chopped parsley.Fresh parsley
Notes
To achieve the best texture, I highly recommend using Great Northern beans. Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months.
