Creamy Tuscan White Bean Lemon Soup.
Ingredients
- 1 jar (8 ounce) oil-packed sun-dried tomatoes
- 1 pound spicy Italian chicken sausage
- 1 yellow onion, chopped
- 2 shallots, chopped
- 6 cloves garlic, chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 2 tablespoons Italian seasoning
- 6 cups broth
- 2 cans white beans
- salt and black pepper
- 2 cups baby spinach
- 1 cup whole milk or cream
- 1/2 cup grated parmesan cheese
- zest and juice of 1 lemon
- chopped fresh parsley, for serving
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Instructions
- 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a Dutch oven. Chop the sun-dried tomatoes and set aside.
- 2. Set the pot over medium-high heat. Add the sausage and onion. Cook, breaking up the meat as you go until browned. Add the shallots, garlic, carrots, celery, Italian seasoning, salt, and pepper. Cook another 5 minutes, fragrant.
- 3. Add the broth. Simmer for 10 minutes over medium heat until the veggies are tender. Add the spinach, sun-dried tomatoes, and white beans. Mix in the cream, parmesan, and lemon. Cook for another few minutes until warmed through.
- 4. Divide the soup among bowls and add additional parmesan and fresh parsley. Enjoy with warm bread – of course!
Source
Original recipe: View Original
