Sausage, Bean & Spinach Soup

Sausage, Bean & Spinach Soup

Made with Purnell's “Old Folks” Italian Sausage


1 roll Purnell’s “Old Folks” Italian Sausage
2 cups fresh spinach
1 cup cooked white kidney beans
1 cup cooked red kidney beans
1 white onion
5 cloves of garlic
2 cups water
1 cup dry pasta
14 oz can diced tomatoes
3 cups vegetable stock
1 1/2 tsp dried basil
Extra virgin olive oil
Freshly grated Parmesan cheese
Salt and pepper


Heat a tablespoon of olive oil over medium heat in a large pot and sauté the sausage. Cook until light golden brown and looked through.

Then add the onion and garlic and cook for an additional 2 minutes.

Proceed by adding the water, diced tomatoes, vegetable stock, pasta, oregano, and a touch of salt and pepper.

Bring to a boil for a couple minutes. Then reduce heat and simmer for about 15 minutes, until the pasta is al dente.

Add the spinach and beans. Cook for another 5 minutes.

Top with parmesan cheese and serve!

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