Tuscan White Bean and Sweet Sausage Soup

Boy....that's a mouthful...it's also very nice to get a mouthful of this delicate and lovely soup. Your tongue will be tickled pink (YES....another reference to the best color ever) to savor the rosemary, garlic, and sweetness. Oh and did I mention it's healthy?? This little dish is full of fiber, protein, lycopene, iron, vitamins A, K, Iron....ya, you get the picture.

Even the picky munchkin will gobble up this soup. Plus...it's so darned pretty to look at. I really should have made this dish for Christmas. When I post the final pictures you will see why :)

Start out by grilling up 3 sweet italian turkey sausage links. Aren't they not so cute with a little grin?

Next, drain and rinse a can of Cannellini Beans.

Next, warm up a large soup pot on medium heat on the stove. While the pot is getting warm, assemble the following ingredients:

2 tablespoons olive oil

1 teaspoon bottled garlic (or 1/2 teaspoon garlic powder)

1 teaspoon minced rosemary

1/4 cup thinly sliced then diced onion

1 can tomatoes

When the pot is warm, add the oil, rosemary, garlic and onions. Add a dash or two of red pepper flakes (IF you like a bit of heat to your soup) and 1/8 teaspoon ground black pepper. Saute on medium heat for about 5 minutes or until onions are tender.

Once the onions are nice and tender, pour in 1 quart gluten free chicken broth. I am using my faithful and trusty Pacific Foods brand broth. LOVE that stuff.

Bring broth to a boil, lower heat to a simmer, then add the tomatoes.

By this time the sausage should be cooked. Cut the links into 1/2" pieces and add to the soup then stir in the beans. Continue simmering for another 5 minutes. At that time, turn off the heat then add two handfuls of spinach (roughly 3 cups worth)

With a slotted spoon gently press the spinach into the hot broth. Let sit for 5 minutes or until spinach has become tender. Oh ya....and salt to taste ;)

Beautimuss!

SEEEEEEEEEE, it totally should have been a Christmas post.

Tuscan White Bean and Sweet Sausage Soup

2 Tablespoons olive oil

1 teaspoon bottled garlic or 1/2 teaspoon garlic powder

1 teaspoon minced rosemary

1/4 cup thinly sliced onion

1/8 teaspoon ground black pepper

1 dash red pepper flakes (opt.)

1 can drained rinsed cannellini beans

1 can tomatoes

4 cups (1 quart) gluten free chicken broth

3 cups spinach

salt to taste

Heat up your outdoor or countertop grill. When hot, place Italian sweet sausage on it and cook for 10 minutes or until sausage is thoroughly cooked.
Meanwhile, while the sausage is cooking, warm up oil in a large soup kettle. When oil is hot, add onion, garlic, rosemary, red pepper flakes, and ground black pepper. Saute on medium heat until onion is tender. Add broth, tomatoes, and beans. Stir, then salt to taste. When the sausage is done cooking, slice them into 1/2″ slices then stir into the soup. Bring to a simmer and cook for 10 minutes. Remove from heat then add the spinach. Using a slotted spoon, lightly press spinach into the hot broth. Let sit for 5 minutes then soup is ready for serving.