Sausage, Beans and Butternut squash/spinach Soup

By msweeney

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 1/4 pounds Italian bulk sweet sausage
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 large butternut squash peeled and chopped into small dice
• 2 cloves garlic, chopped
• 1 bay leaf
• 2 cans white beans, drained
• Salt and pepper
• 4 cups spinach
• 2 quarts chicken stock
• Grated Parmigiano-Reggiano or Romano, to pass at table

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.