Cannellini Bean And Italian Sausage Soup

I always have Sweet Italian Sausages in my deep freeze at the ready. 

I was watching a video by Chef John on Food Wishes; he was making this Stew he called it. HMMM, I’ve got those ingredients and I love Soup, anytime!  

Cannellini Bean & Italian Sausage Soup 

Makes 3 nice sized bowls of Soup

2 Sweet Italian Sausages, casing removed  

2 15oz. cans Cannellini Beans, drained and partially rinsed 

¼ C. Dry White Wine, divided  (please don’t use Cooking Wine-use stuff that’s drinkable)

½ C. Sweet White Onion, chopped 

2 Garlic Cloves, minced (about 2 tsp.)

1 Qt. Chicken Stock/Broth (homemade if you’ve got it is best)

1 Qt. Water 

1 Bay Leaf 

1 small piece of leftover Parmesan Cheese Rind *

1 C. frozen Spinach 

Salt & freshly ground Black Pepper to taste 

Using your fingers, combine the Sausage and 2 tablespoons of Wine in a bowl. 

Place a Dutch Oven over medium-high heat, add the Sausage to the dry pot and break up the meat into bite-sized pieces with a wooden spoon.  Brown the Sausage. 

Add in the Onions, stirring well to coat them in the Sausage renderings; cook until they are translucent. 

Add the Garlic and sauté until fragrant. 

Deglaze with pot with the other 2 tablespoons of Wine, scraping up all of that lovely fond. 

With a Potato Masher, smash ½ of one of the cans of Beans in a bowl and add that, along with the rest of the Beans to the pot. 

Pour in the Water and Chicken Stock/Broth, add the Bay Leaf, Spinach, Cheese Rind and a good grind of Black Pepper. 

Stir well and bring to a boil over high heat; reduce to a simmer and let the soup bubble for 15 minutes. 

Taste and adjust the seasoning with Salt & Pepper. 

Serving suggestion: Drizzle some really good Olive Oil over the top of your bowl of Soup, along with some grated Parmesan Cheese. 

Remember, a recipe is simply someone else’s idea, take it and make it your own.    

Cook for your friends and family!   

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