White Bean, Rosemary and Sausage Soup

Name: White Bean, Rosemary and Sausage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6
Cuisine: Italian
Ingredients: 1 tablespoon oil; 12 ounces smoked sausage, such as kielbasa or andouille; 1 medium onion, small dice; 2 medium carrots, small dice; 2 celery stalks, small dice; 3 medium cloves garlic, minced; 6 cups chicken stock; 1 tablespoon fresh rosemary leaves, chopped; Pinch of red pepper flakes; 2 bay leaves; 3 (15-ounce) cans of white beans (such as cannellini or great northern), drained and rinsed; 4 ounces spinach or kale, trimmed and washed, roughly chopped; Juice of half a lemon; Salt and freshly ground black pepper; Marzetti® Seasoned Croutons

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Keep the whole table happy with this warming white bean soup! Featuring smoky sausage and rosemary, it’s topped with Marzetti^® Seasoned Croutons for extra tasty texture.

READY In

40 Minutes

PREP TIME

10 Minutes

COOK TIME

30 Minutes

SERVES

4-6

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Step 1:

Heat oil in a large soup pot. Add sausage and cook until cooked through and browned on the outside. Remove and set aside. Slice into 1/4-inch rounds.

Step 2:

Add onion, carrot and celery to the pot. Cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.

Step 3:

Add garlic and sauté an additional minute. Add broth, rosemary, red pepper flakes, bay leaves and beans. Bring to a boil, reduce to a simmer, and cook for 10 minutes.

Step 4:

With a slotted spoon, remove about 1/3 of the beans and transfer to a blender jar along with enough liquid to blend to a smooth puree. Add puree back to the pot of beans. Add the sausage and cook an additional 5 minutes.

Step 5:

Add spinach or kale and continue cooking until completely wilted, about 5 minutes. Remove bay leaf. Season to taste with salt and pepper. Stir in lemon juice. Ladle into bowls.

Step 6:

Top with more sausage and croutons.