Italian Sausage White Bean Soup with Pasta
This winter warming soup is a favourite in my house! It is easy to make, can be enjoyed for lunch or dinner and contains rich sources of protein, iron, fibre, vitamins and minerals! Make ahead for an easy to serve weekday meal - storing in the refrigerator for up to 3 days.
3 Tablespoons Olive oil
500g lean lamb or beef sausages, remove from sausage casing
1 small onion, diced
1 medium carrot, diced
2 celery stalks, diced
2 garlic cloves, minced
1 x small zucchini, chopped
1 x 400g can diced tomatoes
1 x 400g can cannellini beans, drained
2 litres chicken broth
1 teaspoon dried thyme
2 bay leaves
salt and pepper (to taste)
1 cup short noodle wholemeal pasta (I like to use cavatappi, but any kind is fine)
2 handfuls chopped spinach
Parmigiano reggiano cheese, grated
Remove sausages from casings by cutting one end and squeezing out. Pull apart into small pieces.
Heat a large pot over medium heat and pour in 1 Tbs olive oil. Cook sausages until browned, remove from pot and set aside.
Drain excess oil left in pot and add in 2 Tbs olive oil, onion, carrot, and celery, sautéing for 3-5 minutes or until soft. Mix in garlic, continuing to saute for another minute.
Mix in zuchhini, tomatoes, cannellini beans, chicken broth, thyme, and bay leaves. Add the sausage back to the pot, season with salt and pepper.
Cover the pot, turn to a low heat and simmer for 30 minutes.
After 30 minutes, add in the pasta and spinach, cooking until the pasta is tender.
Serve hot and top with grated parmesan cheese.