Spinach and white bean soup

Nutrition per serving

• Step 1/3

  
  • 125 g spinach
  • ½ red onion
  • ½ carrot
  • ½ stalk celery
  • 1 sun-dried tomatoes
  • 1 cloves garlic
  • 75 g Italian sausages
  • cutting board
  • knife

  Chop spinach. Finely chop onion, carrot, celery, and sundried tomatoes. Peel and mince garlic. Remove sausage meat from casing and chop roughly.

• Step 2/3

  
  • ½ bay leaf
  • 1 sprigs rosemary
  • 1 sprigs thyme
  • ¾ l vegetable broth
  • 100 g canned white beans (drained)
  • Parmesan rind
  • chili flakes
  • salt
  • pepper
  • olive oil (for frying)
  • pot (large)
  • rubber spatula

  Heat a large pot over medium heat and add some olive oil. Add the onion and garlic and sauté. Add the sausage and brown for approx. 15 min. Add carrots, celery, chili flakes, season with salt and pepper, and let cook for approx. 5 min. more. Add the bay leaf, rosemary, thyme, sundried tomatoes, vegetable broth, beans, and Parmesan rind, if using. Cover and let simmer until beans are tender, approx. 20 min.

• Step 3/3

  

  Use a fork to gently mash some of the beans. Add spinach and simmer for approx. 10 min more. Remove bay leaf, rosemary, thyme, and parmesan rind, serve, and enjoy!