Italian Sausage Soup

By bakers_delight85

Ingredients

• 1 can (49 1/2 ounces) chicken broth
• 2 cups cut fresh green beans
• 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
• 1 can (14 1/2 ounces) Italian diced tomatoes
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped fennel bulb
• 1 can (6 ounces) tomato paste
• 1 tsp. dried oregano
• 1/2 tsp. white pepper
• 5 Italian sausage links
• 1 Tbsp. olive oil
• 3 cups coarsely chopped fresh spinach
• Shredded Parmesan cheese, optional

Details

Servings 8

Preparation

Step 1

In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes.
Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.