Sausage, Bean & Spinach Soup
Our Purnell's Italian Sausage, spinach, white & red kidney beans, onion, garlic, dry pasta, tomatoes, and vegetable stock are the ingredients you'll need for this soup!
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!
- 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