Sausage and White Bean Soup

By Tingrin3

Ingredients

• 2 Tbsp. olive oil divided plus more for drizzling
• 1 lb. italian sausage links
• 1 large onion thinly sliced
• 4 garlic cloves finely chopped
• 1 sprig of thyme
• 2 15oz. cans. white cannellini beans, rinsed
• 2 cans low sodium chicken broth
• Kosher salt and ground pepper
• 5 oz. baby spinach, about 10 cups

Preparation

Step 1

Heat 1 Tbsp. oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through. 15-20 mins. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 Tbsp. oil in sam skillet. Add onion, garlic and thyme sprig. Cook stirring occasionally until onion is softened. 5-8 mins.
Add onion, garlic and thyme sprig. Cook stirring occcasionally until onion is softened. 5-8 mins. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce. 8-10 mins.
Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 mins.
Slice sausage and fold into stew, add water to thin, if desired. Divide stew among bowls, drizzle with oil and sprinkle with paprika , if desired