Italian Sausage and White Bean Soup

As the cold, rainy, and dreary days of February continue, my need for comfort food increases.  For this recipe, I used Italian sausage made by Swaggerty's Farm.  We have enjoyed their breakfast sausage for years and when I saw they also make Italian sausage, I was eager to try it in this recipe.  I used the "hot" seasoned variety.  If heat isn't your thing, use the mild version.  Notice that bread in the photo above.  Roasted Garlic Tuscan Bread made by Publix.  Amazing!

8 oz. dried navy beans

2 quarts chicken stock

1 T. olive oil

1 T. butter

1 large yellow onion, chopped

3 ribs celery, sliced

3 medium carrots, sliced

3 cloves garlic, chopped

1/2 lb. Swaggerty's Farm Italian Sausage, casings removed

1 can petite diced tomatoes (seasoned with basil and oregano)

4 cups (packed) fresh baby spinach

Rinse and pick through dried beans and discard any that are shriveled or brown.  Place in a 5 quart Dutch oven and add chicken stock.  Bring to a gentle boil over medium heat.

While beans begin to cook, heat the butter and olive oil in a large skillet over medium-high heat.  Add onions, celery, carrots, and garlic.  Cook, stirring occasionally, until vegetables begin to soften and onions are translucent.  Remove from heat and add to the bean pot along with the tomatoes.

In another large skillet, place the sausage and begin to brown over medium heat, breaking up with a wooden spoon.  When the sausage is cooked through, add to beans.

Now y'all will remember that I always encourage you to save those Parmesan cheese rinds in the freezer for such a recipe as this.  Grab one out of the freezer and add to the soup pot!

Cover and let the soup simmer for 2 - 3 hours until the beans are tender.  You'll need to stir the soup occasionally and add more chicken stock if needed.  Remove what remains of the cheese rind and add the spinach.

 

Let cook another 5 minutes or so and ladle into warmed bowls.  

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