'I Do' Italian White Bean Soup
1 pound Pasture to Plate Co. ground sausage (use ground pork for less spicey version)
1 egg white
1/2 cup seasoned italian bread crumbs
1 medium white onion
4 cups chicken broth
1 can diced tomatos
2 cups fresh spinach chopped
4-5 minced garlic cloves
15.5 ouce can cannellini beans (drained and rinsed)
1 teaspoon fresh chopped thyme (1/2 teaspoon dry)
1 teaspoon fresh chopped rosemary (1/2 teaspoon dry)
1 pinch red pepper flakes
2 tablespoons oil (I use avacado oil)
Garnish with shredded parmesan or romano cheese
Serve with crusty bread
Prepare meatballs by combining sausage with 1 egg white, 1/2 cup seasoned bread crumbs, salt and pepper to taste. Shape into 1 into diameter meatballs.
In a stockpot or large pan, heat 2 tablespoons oil over medium-high heat. Add meatballs and season with a dash of salt and pepper. Turn meatballs until brown on all sides (3-4 minutes total). Drain excess liquid if needed.
Add 1 finely chopped medium onion, sautee for 4 minutes until translucent. Add 4-5 mined garlic cloves and cook 1 minute. Add cannellini beans (drained and rinsed), thyme, rosemary, red pepper flakes, tomatoes and broth. Bring to boil and reduce heat, cover and simmer 5 minutes.
Wash and coursley chop 2 cups fresh spinach, add to soup and simmer 5 more minutes.
Adjust seasoing to taste.
Garnish with shredded parmesean or romano cheese.
Serve with crusty bread.
Makes 4-6 servings
Mindy L. Stedem