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Serves : 4
© Kristin Gladney

How to Make It

Step 1    

In a large pot, heat the oil over moderately high heat. Add the sausage and cook, stirring frequently, until browned, about 5 minutes. Remove the sausage with a slotted spoon.

Step 2    

Reduce the heat to moderate. Add the onion, carrot, celery, garlic, thyme, and bay leaf to the pot and cook, stirring occasionally, until the vegetables soften, about 10 minutes.

Step 3    

Meanwhile, combine 2 cups of the beans and 2 cups of the water in a blender and puree until smooth.

Step 4    

Add the tomatoes, the bean puree, the remaining 8 cups water, the salt, and the pepper to the pot. Bring to a boil, skimming any foam that rises to the surface. Stir in the sausage, the remaining 2 cups beans, and the spinach. Simmer until the spinach wilts, about 3 minutes. Serve the soup topped with grated Parmesan, and pass more Parmesan at the table.

Suggested Pairing

It's only natural to partner this traditional Italian soup with a classic Italian red wine. Either a Tuscan Chianti or a Dolcetto from the hills of Piedmont will be splendid.

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