Today’s post features a recipe that comes from a good friend of mine. She and her husband are big foodies just like Asheley and I. We love talking food, sharing our culinary adventures, and eating good eats together.
Lisa made this soup for us a couple months ago on a cold winter day and it was so warming, so comforting, and most importantly, really delicious! The sausage and potatoes in the soup make it really hearty, and the cheesy baguette crisps that top the soup add so much flavor and awesome texture! I immediately asked her for the recipe and for permission to share this gem on Shared Appetite. Enjoy, and thank you Lisa!
Sausage, Bean, and Spinach Soup
o 2 tbl. olive oil, plus a little more for toasting the baguette
o 1 1/4 lb. Italian sweet sausage, casing removed
o 1 medium-large onion, finely chopped
o 1 large carrot, finely diced
o 1 large potato, finely diced
o 2 cloves garlic, minced
o 2 bay leaves
o 2 – 15 oz. cans white cannelini beans, drained and rinsed
o 2 bags fresh spinach, roughly chopped
o 52 oz. good quality low-sodium chicken stock
o Kosher Salt and Freshly Ground Black Pepper, to taste
o 1 loaf baguette bread
o Gruyere and Asiago Cheese, shredded
1) In a large soup pot, heat olive oil on medium heat. When hot, add sausage and brown, stirring occasionally and breaking sausage up into smaller pieces, approximately 10 minutes.
2) Add onion, carrots, potato, and bay leaves. Season with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes.
3) Add spinach, and cook until it becomes wilted. Add chicken stock, season with salt and pepper, and cover the pot. Raise heat and bring soup to a boil. Following this, reduce heat and simmer for at least 45 minutes, although the longer you leave it the better it will taste (it tasted even better the 2nd day we ate it!) The soup will thicken as the potatoes begin to release their starch into the soup.
4) When about ready to serve, slice baguette into slices. Drizzle with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. Serve on top of the soup.